Boudin Sausage

2 pounds pork meat, about 30% fat

     1 1/2 pounds pork liver

     2 tsp. salt

     2 tsp. black pepper

    1 large onion cut up

     3 bunches green onions cut up, divided

     1 tsp ground fennel seed

     1 tsp ground sage

     12 cups cooked rice

     1 tablespoon chopped parsley, divided
     1 tablespoon favorite Cajun spice mix

     1 lot sausage casing

Cook meat, liver, salt, ground fennel, sage,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 green onion and remaining parsley, rice, Cajun spice 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 or added to Gumbo's,or soups to precook before grilling as this adds a little more flavor. Do not fry or microwave without some water as it will shrink and burst the casing.