| 1 | Place water, boneless pork, and pork liver in a 2-quart saucepan. |
| 2 | Bring mixture to a boil over high heat. |
| 3 | Reduce to a medium heat setting and simmer until pork is tender. |
| 4 | Remove pork and liver from stock. |
| 5 | Grind pork and liver (use food processor, if desired). |
| 6 | Add onion, green onion, and other seasonings to stock. |
| 7 | Cook until onions are tender. |
| 8 | Add ground meat to vegetable-stock mixture. |
| 9 | Cook until most of the water has evaporated. |
| 10 | Stir in cooked rice. |
| 11 | Adjust seasonings, if desired. |
| 12 | Stuff rice-meat mixture into sausage casings. |
| 13 | Prick casings 3-4 times each to prevent bursting during cooking. |
| 14 | Cook boudin in simmering water for 12 minutes. |
| 15 | Remove from water and serve |
