Yield: 1 servings
|3 tablespoons||Olive or peanut oil|
|½ cup||Onion; finely chopped|
|½ cup||Green onion; finely chopped|
|½ cup||Parsley; finely chopped|
|1 tablespoon||Garlic; finely chopped|
|3 cups||Rice; cooked|
|5 cups||Chopped cooked pork;; (leftovers will work)|
|Cayenne pepper; ground|
|Salt; to taste|
|Natural sausage casings|
Heat oil in large saucepan. Saute onion and green onions until translucent over medium heat. Add parsley, water and garlic; cook another 10 minutes, stirring occasionally. Add rice; blend well. Mix in pork and season with cayenne and salt. With sausage stuffer, stuff por mixture into casings. Tie into 4-to 5-inch links.
To serve, prick a few holes in links to keep casings from bursting, then heat links in a pan with a little water. Makes about 3 pounds.
Posted to bbq-digest by "Harry Jones" <hajones@...> on Feb 13, 1999, converted by MM_Buster v2.0l.