"Bounty Boudin" - cooking recipe

Ingredients

8 lb. fresh ground pork (6 lb. lean pork and 2 lb. fatty pork)
2 lb. pork liver, ground
6 onions
3 bell pepper
12 ribs celery
6 cloves garlic
2 c. green onion tops
1 c. parsley chopped
boiled rice (2 c. cooked rice for each 1 c. meat mixture)
6 Tbsp. salt
5 Tbsp. black pepper
3 Tbsp. Accent
3 tsp. red pepper
hot casings

Preparation

Place ground mixture in large pot and cover with water. Bring to\ta
boil;
cover and simmer for 3 to 4 hours or until well cooked.
Pour
off\texcess\tliquid\tand
reserve.
Grind onions, pepper,
celery
and garlic using grinder or blender. Mix
cooked meat
with ground vegetables and add cooked rice. Use 1
large bowl;
combine salt, pepper and Accent; mix well with other ingredients sampling at random to assure uniformity of seasoning. If too dry, add reserved meat liquid.
Fill hot casings
using either
a
sausage\tstuffer
or a meat grinder attachment.\tTwist casing every 6 to 10 inches (first flip to right, then
to\tleft) to make links.
Tie the ends.
To heat, place either
in
boiling water for 30 minutes or in microwave oven for 15 to 30 seconds. Freezes.
Makes a ton.