In a large mixing bowl, combine the diced pork shoulder, pork liver, chopped onion, minced garlic, salt, black pepper, and cayenne pepper. Mix well to combine all the ingredients.
Pass the mixture through a meat grinder or food processor to create a coarse mixture.
Add the cooked rice and chopped parsley to the meat mixture and mix until well combined.
Rinse the sausage casing thoroughly under cold water and stuff the meat mixture into the casing, tying off the ends securely.
Place the boudin sausages in a large pot of simmering water and poach for about 30 minutes.
Once cooked, remove the boudin from the water and let cool slightly before serving.
Enjoy!
