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2 1/2 pounds pork butt, cut into 1-inch cubes
In a large sauce pan, combine the pork butt, pork liver, water, onions,
garlic, bell peppers, celery, 1 teaspoon salt, 1/4 teaspoon cayenne, and
1/4 teaspoon black pepper. Bring the liquid up to a boil and reduce to a
simmer. Simmer for 1 1/2 hours, or until the pork and liver are tender.
Remove from the heat and drain, reserving 1 1/2 cups of the broth. Using
a meat grinder with a 1/4-inch die, grind the pork mixture. 1/2 cup of
the parsley, and 1/2 cup of the green onions, together. Turn the mixture
into a mixing bowl. Stir in the rice, remaining salt, cayenne, black
pepper, parsley and green onions. Add the broth, 1/2 cup at a time, and
mix thoroughly. Either using a feeding tube or a funnel, stuff the
sausage into the casings and make 3 inch links.. Bring 1 gallon of
salted water up to a boil. Poach the sausage for about 5 minutes, or
until the sausage is firm to the touch and plump. Remove from the water
and allow to cool.
1 pound pork liver, rinsed in cool water
2 quarts water
1 cup chopped onions
1/2 teaspoon minced garlic
1/2 cup chopped green bell peppers
1/2 cup chopped celery
4 1/4 teaspoons salt
1 1/2 teaspoons ground black pepper
1 cup finely chopped parsley
1 cup chopped green onion tops, (green part only)
6 cups cooked medium-grain rice
1 1/2-inch diameter, casings, about 4 feet in length
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