Put the pork in a heavy 4 to 5 quart casserole and add enough water to cover it by 1 inch. Bring to boil over high heat and skim off the foam and scum that rise to the surface. Add 2 cups of onions, the bay leaf, peppercorns and 1 teaspoon of salt. Reduce the heat to low and simmer, partially covered, for 1-� hours.
With a slotted spoon, transfer the chunks of pork to a plate. (Discard the cooking liquid and seasonings.) Put the pork, the remaining 2 cups of onions, the green pepper, parsley, scallions and garlic through the medium blade of a food grinder and place the mixture in a deep bowl. Add the rice, sage, red and black pepper, and the remaining 4 teaspoons of salt. Knead vigorously with both hands, and then beat with a wooden spoon until the mixture is smooth and fluffy. Taste for seasoning.
Make the sausages by following the instructions on Preparation of Hog Sausage Casing! |
