Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Olive or peanut oil |
| ½ cup | Onion; finely chopped |
| ½ cup | Green onion; finely chopped |
| ½ cup | Parsley; finely chopped |
| 1½ cup | Water |
| 1 tablespoon | Garlic; finely chopped |
| 3 cups | Rice; cooked |
| 5 cups | Chopped cooked pork;; (leftovers will work) |
| \N \N | Cayenne pepper; ground |
| \N \N | Salt; to taste |
| \N \N | 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.