| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cajun | 1 | Servings | |
INGREDIENTS
| 2 | lb | Pork |
| 1 | Pork liver | |
| 1 | Pork heart | |
| 2 | Onions; (chopped) | |
| 2 | bn | Green onions; (chopped) |
| 1 | Pod garlic | |
| 6 | c | Cooked rice |
| 5 | Cloves garlic; (chopped) | |
| 1 | Onion; (quartered) | |
| 1 | Stalk celery | |
| 1 | bn | Parsley; (chopped) |
| Salt & pepper; (to taste) | ||
| Sausage casing; (soaked in cold water) |
INSTRUCTIONS
Boil pork, liver, heart, 1 pod garlic, 1 quartered onion and celery in water until tender. Remove everything and save broth. Discard onion, garlic and celery. Grind meat, liver and heart. Mix with onions, garlic, parsley and green onions. Season well. Add rice and enough broth to make a moist mixture. Stuff dressing into casing using a funnel or a sausage stuffer. Boil in water for 25 minutes. Garry Howard should love this, for it is very, very, tasty and good. I'm always trying to out fox him and give him a recipe he might not have (ha). Don't think very many outsiders of Louisiana know too much about this recipe, but being born and raised there, I ate it a lot. It is a meal in itself. Good stuff. Don't let the pork liver and heart fool you. It really adds a lot to the flavor of this ol' Cajun recipe. Try it and let me know what you think. Posted to bbq-digest Volume 98 Issue 046 by dgaulden@caverns.net (Gaulden, Danny) on Jan 17, 1998
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