• 6 cups cooked rice
  • 2 bunches green onions, chopped
  • 1 large onion, chopped
  • 1 bunch parsley, chopped
  • pepper to taste
  • 2 pounds pork meat
  • 1 1/2 pounds pork liver
  • 5 teaspoons salt
  • Sausage casings, soaked in cold water


  1. Cook pork meat, liver and seasonings in water (to cover) until meat falls apart; remove meat and reserve some broth.
  2. Grind meat, onion, green onions and parsley (reserving about 1/2 cup each of green onion tops and parsley).
  3. Mix ground meat mixture with the 1/2 cups of green onion tops and parsley, rice and enough broth to make a moist dressing.
  4. Stuff dressing into casing, using a sausage stuffer.

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