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Pork Boudin Blanc

3 tb Bacon drippings
1 c Onions - chopped
1 c Parsley - fresh, chopped
1 tb Garlic - chopped
1 c Water
2 c Cooked rice
4 c Cooked pork - chopped (leftovers will do)
Cayenne pepper - to taste
1 1/2 ts Salt - depending on salt in leftover pork


Saute onions in bacon drippings until nearly clear. Add parsley, then garlic. Add water. Cook until the onions are completely cooked. Add rice and blend in real well. Add chopped pork, ground cayenne pepper, and salt if needed.

With sausage stuffer, stuff mixture into natural pork casings. Tie in 4- to 5-inch links. To serve, heat in a pan with a little water until warmed through.


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