No liver used here. try it.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 yds 32 to 35 casings
1 pound lean fresh pork
1/2 cup pork fat
1 cup heavy whipping cream
1 cup onion, chopped
5 Tbs fresh parsley, chopped
1 Tbs garlic, minced
1/3 cup scallions, sliced
1/3 cup water
1 pound leftover white chicken meat
1 1/2 cups cooked white rice
1/2 tsp rubbed sage
4 tsp salt (hold bac some and add later)
1/2 tsp black pepper
1 tsp cayenne pepper
1/4 tsp ground bay leaf
1/4 tsp dried thyme
1/16 tsp allspice
1/8 tsp mace
1/4 cup water, or more if needed
1. Prepare the casings. Cut the pork and fat into 1 1/2"l pieces and put
into a heavy 5-6 qt saucepan along with cream, onion, parsley, garlic,
shallots and seasoning. Add about 1/3 cup water.
2. Cook over high heat until the mixture begins to boil. Quickly reduce heat
to low and cook for about 10 minutes, stirring frequently, then remove the
pan from heat.
3. Cut up the chicken meat and add it to the pan, along with cooked rice.
Mix thoroughly, drain in a colander and let cool for 10 minutes. Add more
salt now, if necessary.
4. If not used right away, then freeze.
5. To serve, brown in a skillet.
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