Steps

• 1

  Place chicken, liver, chopped onion, chopped celery, bay leaf, and black peppercorns in 1 quart (950 ml) of water and bring to a boil. Reduce heat, skim as necessary and simmer for 1 hour until meat separates from the bone.

• 2

  Remove the meat, discard the vegetables, strain the stock and save for cooking rice and for mixing.

• 3

  Bring stock to boil and add rice. Simmer until the rice is very tender.

• 4

  Grind all meat through a 6 mm (1/4”) plate. Mix ground meat with chopped green onions, Tabasco, chopped parsley, salt, white pepper, unsalted cajun spice and rice. Add stock until the mixture does not stick to your fingers. Stuff into 32 – 36 mm hog casings. Make 12 (30 cm) links.

• 5

  Unsalted Cajun Spice – Mix all of the ingredients together.

  2 TBS sweet paprika
  2 tsp onion powder
  2 tsp garlic powder
  2 tsp cayenne powder
  2 tsp ground cumin
  2 tsp white pepper
  1 tsp black pepper
  1 tsp ground thyme
  1 tsp ground oregano