Boggy Bayou Boudin Balls 

1-1/2 lb. Ground Pork 
1/2 lb. Ground Liver, preferably Pork Liver 
1 White Onion, chopped 
1 cup Green Onions, chopped 
1/2 cup Parsley, chopped 
6 cups cooked Rice
Season to taste 
All-Purpose Flour 
PetŪ Milk 

Boil meats and white onion until a little broth is left.  

Mix in cooked rice, green onions and parsley until you have 
a wet dressing consistency.
 
With ice cream dipper, make balls of dressing mixture.  

Roll balls in flour, then pet milk and flour again.   

Deep fat fry balls until golden brown.  

Balls may be floured and frozen for future cooking.