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Boudin Blanc

3 lb Boneless pork butt or shoulder; in large chunks
1 lb Pork liver
3 c Raw long grain rice
4 md Yellow onions; quartered
2 bn Green onions; chopped
1 tb Garlic; finely minced
4 tb Parsley; finely chopped
2 tb Salt
1 tb Cayenne pepper
2 ts Freshly ground black pepper
2 ts White pepper

Place the pork and pork liver in separate saucepans, cover with water, then bring to a boil. Reduce heat, skim and simmer until tender, about 1 hour. Cook the rice.

Remove the cooked pork and liver and let cool. Discard the liver stock. Reserve 1 pint of the pork stock and discard the rest. Put the pork, liver and onions through a meat grinder with a medium disc, or grind it coarse in a food processor. Transfer the mixture to a large bowl and mix in the green onions, garlic, parsley, salt, peppers and cooked rice. Adjust seasonings.

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