In a large sauce pan, combine the pork butt, pork liver, water, onions, garlic, bell peppers, celery, 1 teaspoon salt, 1/4 teaspoon cayenne, and 1/4 teaspoon black pepper. Bring the liquid up to a boil and reduce to a simmer. Simmer for 1 1/12 hours, or until the pork and liver are tender. Remove from the heat and drain, reserving 1 1/2 cups of the broth. Using a meat grinder with a 1/4-inch die, grind the pork mixture. 1/2 cup of the parsley, and 1/2 cup of the green onions, together. Turn the mixture into a mixing bowl. Stir in the rice, remaining salt, cayenne, black pepper, parsley, and green onions. Add the broth, 1/2 cup at a time, and mix thoroughly. Either using a feeding tube or a funnel, stuff the sausage into the casings and make 3-inch links. Bring 1 gallon of salted water up to a boil. Poach the sausage for about 5 minutes, or until the sausage is firm to the touch and plump. Remove from the water and allow to cool. This recipe yields about 4 1/2 of sausage. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A21 broadcast 02-13-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - firstname.lastname@example.org 03-25-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (2782g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 59 (24%)|
|Amt Per Serving||% DV|
|Total Fat 6.6g||9 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 3g|
|Cholesterol 0mg||0 %|
|Sodium 77.3mg||3 %|
|Potassium 1308.1mg||34 %|
|Total Carbohydrate 52.4g||15 %|
|Dietary Fiber 19.3g||77 %|
|Sugars, other 33.1g|
|Protein 8.9g||13 %|
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Calories per serving: 243
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