2 lb. pork meat, (30% fat)
1 1/2 lb. pork liver
2 tsp. salt
2 tsp. black pepper
1 large onion, chopped
3 bunches green onions, chopped with tops
12 c. cooked rice
1 tbsp. chopped fresh parsley
1 lot sausage casing
Cook pork, liver, salt & pepper in water to cover until meat is so tender it falls apart. Remove meat; reserve broth. While still warm, grind meat, onion, green onions and parsley, saving about 1/2 cup green onions and parsley mixture.
Mix the ground meat with the 1/2 cup green onions and parsley, rice and enough broth to make a moist dressing. Stuff dressing into sausage casings using a sausage stuffer. May be refrigerated, may be frozen.
When I have no casings I make patties.