5 lbs Wild Hog Meat , ground
5 lb Pork Liver
1 cup Yellow Onion, diced
1 cup Green Onion Tops, chopped
½ cup Dried Parsley
Salt, Black Pepper, Cayenne; to taste
12 lb Rice; cooked
3 qts Chicken Stock, more if needed if sausage mixture too dry. Use stock from boiled pork liver
1 hank Sausage Casing
Place all ingredients except ground wild hog meat, rice and sausage casing into a large pot; cover with water and boil one or two hours or until liver is tender.
Remove ingredients from water and continue to cook water until reduced by half. Save this in case you need more than the 3 qts. Of chicken stock.
Remove and grind entire mixture in food processor or meat grinder.
Season with salt, black pepper, and cayenne pepper to taste. Do note this is typically a highly seasoned sausage.
Mix with cooked rice, stirring the mixture as little as possible to prevent rice from breaking. If too dry, add some of the broth.
Tie off the end before loading the casings on to the filler spout. Fill sausage casing using a funnel on the sausage stuffer, twisting as you go . Make links about 5 to 6"'s long tying the last link to keep the meat / rice mixture from leaking out.
OOOOOOOWWWWWEEEEEE! some good chewin & swallowing
also venison burger patties
