---------- Recipe via Meal-Master (tm) v8.02
       Title: BOUDIN (FESTIVAL)
  Categories: Cajun, Meats
       Yield: 18 inches
       3 c  Water
     1/2 lb Boneless pork, cubed
     1/8 lb Pork liver
     1/2 c  Onion, chopped
     1/4 c  Green onion, chopped
       1 t  Parsley flakes
       1 t  Celery flakes
     3/4 t  Salt
     1/2 t  Black pepper
     3/4 t  Red pepper
     3/4 c  Cooked rice
            Sausage casing
   Place water, boneless pork, and pork liver in a 2-quart saucepan.  Bring
   mixture to a boil over high heat.  Reduce to a medium heat setting and
   simmer until pork is tender.  Remove pork and liver from stock.  Grind
   pork and liver (use food processor, if desired).  Add onion, green onion,
   and other seasonings to stock.  Cook until onions are tender.  Add ground
   meat to vegetable-stock mixture.  Cook until most of the water has
   evaporated.  Stir in cooked rice.  Adjust seasonings, if desired.  Stuff
   rice-meat mixture into sausage casings.  Prick casings 3-4 times each to
   prevent bursting during cooking.  Cook boudin in simmering water for 12
   minutes.  Remove from water and serve.