Try this Boudin (Festival) recipe, or contribute your own.
Suggest a better descriptionPlace water, boneless pork, and pork liver in a 2-quart saucepan. Bring mixture to a boil over high heat. Reduce to a medium heat setting and simmer until pork is tender. Remove pork and liver from stock. Grind pork and liver (use food processor, if desired). Add onion, green onion, and other seasonings to stock. Cook until onions are tender. Add ground meat to vegetable-stock mixture. Cook until most of the water has evaporated. Stir in cooked rice. Adjust seasonings, if desired. Stuff rice-meat mixture into sausage casings. Prick casings 3-4 times each to prevent bursting during cooking. Cook boudin in simmering water for 12 minutes. Remove from water and serve. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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Serving Size: 1 Inche (46g) | ||
Recipe Makes: 18 | ||
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Calories: 107 | ||
Calories from Fat: 70 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.8g | 10 % | |
Saturated Fat 2.9g | 14 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 17.8mg | 5 % | |
Sodium 70.8mg | 2 % | |
Potassium 49.7mg | 1 % | |
Total Carbohydrate 7g | 2 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 6.5g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 107
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