2 pound Boston butt, cut into chunks
1/2 pound pork liver
1/4 pound pork heart
1 onion, chopped
1-1/2 green onions, chopped
1/2 cup chopped parsley
6 cups cooked rice, cooled
2 teaspoons salt
1 tablespoon cayenne pepper
2 teaspoons black pepper
Place meat chunks, liver and heart in large pot. Cover with water
and bring to a boil. Boil until meat begins to fall apart, about
Remove meat, liver and heart from water; reserve water.
Grind meat, liver and heart. Add remainder of ingredients to meat.
Stir in about 2 cups reserved water, until boudin is proper
consistency–firm, not dry or runny.
Form into balls.
Heat vegetable oil in large skillet (oil should be about 1/2" deep).
Add a few balls at a time, turning occasionally until cooked
through. Remove and drain on paper towel. Continue procedure
until all balls are fried.