| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
|
1 |
servings |
INGREDIENTS
| 3 |
tb |
Olive or peanut oil |
| 1/2 |
c |
Onion; finely chopped |
| 1/2 |
c |
Green onion; finely chopped |
| 1/2 |
c |
Parsley; finely chopped |
| 1 1/2 |
c |
Water |
| 1 |
tb |
Garlic; finely chopped |
| 3 |
c |
Rice; cooked |
| 5 |
c |
Chopped cooked pork;; (leftovers will work) |
|
|
Cayenne pepper; ground |
|
|
Salt; to taste |
|
|
Natural sausage casings |
INSTRUCTIONS
Heat oil in large saucepan. Saute onion and green onions until translucent
over medium heat. Add parsley, water and garlic; cook another 10 minutes,
stirring occasionally. Add rice; blend well. Mix in pork and season with
cayenne and salt. With sausage stuffer, stuff por mixture into casings. Tie
into 4-to 5-inch links.
To serve, prick a few holes in links to keep casings from bursting, then
heat links in a pan with a little water. Makes about 3 pounds.
Posted to bbq-digest by "Harry Jones" <hajones@swbell.net> on Feb 13, 1999,
converted by MM_Buster v2.0l.
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