Recipe for Pork Boudin Blanc


3 tablespoon bacon drippings
1 cup onions - chopped
1 cup parsley - fresh, chopped
1 tablespoon garlic - chopped
1 cup water
2 cup cooked rice
4 cup cooked pork - chopped (leftovers wi; ll do)
1 cayenne pepper - to taste
1 1/2 teaspoon salt - depending on salt in leftove; r 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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