                       
          Danny's Boudin Sausage

          2 pounds pork
          1 pork liver
          1 pork heart
          2 onions -- chopped
          2 bunches green onions -- chopped
          1 head garlic
          6 cups cooked rice
          5 cloves garlic -- chopped
          1 onion -- quartered
          1 stalk celery
          1 bunch parsley -- chopped
          salt and pepper -- to taste
          sausage casing -- soaked in cold water

          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.

          This is very, very, tasty and good. I 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.

      
                        
