Boudin - Levi Goode

Ingredients

• 2 pounds pork butt, cut into 1-inch cubes
• 1 pound pork fat, cut into 1-inch cubes or smaller and frozen
• 1 ½ tablespoons iodized salt
• 1 tablespoon Creole Seasoning
• 2 tablespoons paprika
• 1 tablespoon white pepper, finely ground
• 2 tablespoons cayenne pepper
• 1 teaspoon pink curing salt
• 4 ounces green bell peppers, diced to ¼ inch
• 8 ounces yellow onion, diced to ¼ inch
• ¼ cup garlic, minced
• 1 ½ teaspoons black pepper, ground
• ½ pound pork liver, pureed in food processor
• 2 quarts white rice, cooked
• 2 cups green onion, thinly sliced
• 2 tablespoons parsley, finely chopped
• 1 teaspoon celery salt