Boudin Balls

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	2 pounds Boston butt, cut into chunks
	1-1/2 pounds pork liver
	1/2 bellpepper, chopped
	1 large onion, whole
	1-1/2 green onions, chopped
	1/2 cup chopped parsley
	6 cups cooked rice, cooled
	2 teaspoons salt
	1 tablespoon cayenne pepper
	2 teaspoons black pepper
	1 or 2 eggs, slightly beaten
	Seasoned bread crumbs
	Cooking oil

Place boston butt chunks and liver in large pot. Cover with water and bring to a boil. Boil until meat begins to fall apart, about 2 hours.

Remove meat and liver from water; reserve water. Grind meat and liver. Add next 8 ingredients to meat. Stir in about 2 cups reserved water, until boudin is proper consistency--firm, not dry or runny. Chill mixture.

Dip balls into beaten egg and then into seasoned bread crumbs. Deep-fry balls in cooking oil at about 325 deg F until lightly browned. Drain on paper towel. Serve hot.

Yield: 20-25 servings

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