Boudin

Cook the meat and liver (if you like you can omit the liver or even substitute pork for ground beef) in salted and peppered water in a covered pot.   Continue to cook until the meat and liver is brown.  Remove the meat and liver and set aside saving some of the liquid.  Now grind the meat, parsley, green onion tops, and the onions.  Save about a half cup of parsley and green onion tops.   Make a moist dressing by adding the half cup of parsley and green onion tops, rice and some of the liquid.  Using a sausage stuffer, stuff the dressing into the sausage casing.  You may freeze or refrigerate the boudin.  To prepare it for eating you should only steam it because if you fry or microwave it the casing may burst and shrink.