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 1/12 hours, or until the pork and liver are tender. Remove

Cook pork, liver, salt, and pepper in water to cover until meat falls apart. Remove meat and reserve some of broth. While still warm, grind meat, onion, green onions, and parsley, saving about 1/2 cup of green onions and parsley mixture. Mix the ground meat mixture with the 1/2 cup of green onions

Instructions: Mince the pork or veal and put it in a pot with the chopped onions, green onions, garlic, parsley, thyme, bay leaves, salt, pepper(s), and cayenne. Add just enough water to meet the level of the ingredients. Bring to a boil and simmer for 10 minutes. Put the ingredients into a bowl and

BOUDIN SAUSAGE Yield: 6 Servings 2 lb Lean pork or veal 2 Onions, chopped 1/2 Bunch chopped green onions 2 c Cloves, minced 1/2 Bunch chopped parsley 1/2 ts Thyme 2 Bay leaves 1 tb Salt, or to taste 1 ts Ground white pepper, or to Taste 1 ts Cayenne, or to taste 2 c Water 3 c Cooked rice 4 ts

BOUDIN (SAUSAGE MAKING) Yield: 1 Sausage 1 lb Hog or beef blood (1pint) 1/2 lb Hog fat 1/4 ts Salt 1/4 ts Pepper 1/2 ts Cayenne 1/2 Garlic clove 2 Onions Mince the onions fine and fry them slightly in a small piece of the hog fat. Add the minced garlic. Hash and mince the remaining fat very fine and

This dish is a good one to learn because once you have mastered its preparation you can use almost anything in the place of the pork or veal. Some of the most popular are chicken, shrimp, crabmeat, and crayfish. Bread is a traditional but not as good replacement for the rice. NOTE: This is a great