Anonymous Tue May 23 19:34:05 2006

2 pounds Pork meat -- 30 % fat or so

1-1/2 pounds Pork liver

2 teaspoons Salt

2 teaspoons Black pepper

1 large Onion -- cut up

3 bunches Green onions -- chopped

12 cups Cooked rice

1 tablespoon Chopped parsley

1 Lot sausage casing

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 of 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. Posted to the BBQ List by