Boudin

2 lb. Pork meat, 30 % fat or so 
1 1/2 lb. Pork liver 
2 tsp. Salt 
2 tsp. Black pepper 
1 Large Onion, cut up 
3 Bunch Green onions, chopped 
12 cups  Cooked rice 
1 tbs. 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.