(Always served with an Irish "fry". The preparation of this pudding may be impracticalthese days due to the difficulty of procuring fresh pigs blood and casings.) . Stew liver in boiling salted water until tender. Remove liver, and mince. Reserve cooking liquor. Mix all ingredients in large bowl. Stir thoroughly until blended. Fill casings with mixture. Tie off in one-foot loops. Steam for 4-5 hours. Leave until cold. Cut into 1/2 inch slices as required and fry in hot fat on both sides until crisped. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/irish.zip
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|Serving Size: 1 Serving (213g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 58 (12%)|
|Amt Per Serving||% DV|
|Total Fat 6.4g||9 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 0mg||0 %|
|Sodium 830.9mg||29 %|
|Potassium 291.2mg||8 %|
|Total Carbohydrate 92.6g||27 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 85.6g|
|Protein 16.8g||24 %|
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Calories per serving: 497
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