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  • Yield: About 4 1/2 pounds


  • 2 1/2 pounds pork butt, cut into 1-inch cubes
  • 1 pound pork liver, rinsed in cool water
  • 2 quarts water
  • 1 cup coarsely chopped onions
  • 1/2 cup coarsely chopped bell peppers
  • 1/2 cup coarsely chopped celery
  • 2 teaspoons salt
  • 2 1/2 teaspoons cayenne
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 cup chopped parsley
  • 1 cup chopped green onions, green parts only
  • 6 cups cooked medium-grain white rice


  • Put the pork, liver, water, onions, bell peppers, celery, 1 teaspoon of the salt, 1/4 teaspoon of the cayenne, and 1/4 teaspoon of the black pepper in a large heavy pot. Bring to a boil over high heat. Reduce the heat and simmer for about 1 1/2 hours, or until the pork and liver are tender. Remove from the heat and drain, reserving 1 1/2 cups of the broth.

  • Grind the pork and liver together with 1/2 cup of the parsley and 1/2 cup of the green onions in a meat grinder fitted with a 1/4-inch die. Or, put the pork and liver together with 1/2 cup of the parsley and 1/4 cup of the green onions in a food processor fitted with a metal blade and pulse several times to coarsely grind the mixture. It should not be pureed into a paste.

  • Transfer to a large mixing bowl. Add the rice, the remaining salt, cayenne, black pepper, parsley, and green onions and mix well. Add the broth, 1/2 cup at a time, and mix thoroughly.

  • Either stuff the mixture into 1 1/2-inch-diameter casings and make 3-inch links or form it into balls the size of walnuts.

  • Serve warm. The sausage can be reheated in a 325ºF. oven.