INGREDIENTS

1. 6lbs freshground lean pork
2. 2lbs fresh fattyground pork
3. 2lbspork liver, ground
4. 6onions
5. 3bell peppers
6. 12celery ribs
7. 6garlic cloves
8. 2cupsgreen onion tops, chopped
9. 16cupscooked rice(boiled)
10. 6tablespoonssalt
11. 5tablespoonsfresh ground black pepper
12. 3tablespoonsAccent seasoning
13. 3tablespoonsred peppers
14. hog casings

DIRECTIONS

1. Place ground meats in large pot and cover with water.Bring to boil and cover.Simmer for 3 to 4 hours or until well cooked.Pour off excess liquid and save.
2. Grind onions, peppers, celery and garlic using grinder or blender.
3. Mix meat and veggies then add your rice. Use 1 large bowl or 2 small bowls.
4. Combine the accent, salt, pepper and mix well.Then add to other ingedients and mix well.sample at random to make sure seasoning is uniform.If it is too dry ass some of the meat liquid.
5. Fill casings using sausage stuffer or a meat grinder attachment.Twist casing every 6 to 10 inches.Flip to right then to left.This makes your links.Tie the ends
6. To heat place in boiling water for 30 minutes or microwave for 15-30 seconds.
7. Freezes.
8. To quote the author of the recipe Mrs. William E Shaddock says “Makes a ton”.
9. Note:The rice: meat is a 2:1 ratio.The servings is sheer guess-timent.

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