| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
10 |
Servings |
INGREDIENTS
| 2 |
lb |
Pork meat, 30 % fat or so |
| 1 1/2 |
lb |
Pork liver |
| 2 |
ts |
Salt |
| 2 |
ts |
Black pepper |
| 1 |
lg |
Onion, cut up |
| 3 |
bn |
Green onions, chopped |
| 12 |
c |
Cooked rice |
| 1 |
tb |
Chopped parsley |
| 1 |
|
Lot sausage casing |
INSTRUCTIONS
Cook meat, 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 pf green onions and
parsley, rice and enough broth to make a moist dressing. Stuff the dressing
into sausage casing using a sausage stuffer. May be refrigerated, may be
frozen. Prepare for eating by steaming, as microwaving or frying will
shrink and burst casing.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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