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Place pork and liver in separate saucepans, cover each with water and bring to a boil. Skim any fat that rises. Reduce heat and simmer until tender, about 1 hour. Rmove pork and liver from heat; let cool. Discard simmering liquid from liver. Reserve 1 pint liquid from pork; discard the rest. Put pork, liver and yellow onions through a meat grinder fitted with a medium disk, or grind it coarsely in a food processor. Transfer pork mixture into a large bowl. Mix in greeon onions, peppers, salt and rice. It will be easier to get a smooth mixture if you do this in batches. Adjust seasonings. For traditional boudin, stuff the finished mixture into real sausage casings. To serve, place finshed sausages in a saucepan, add a little water, cover and heat over medium heat. If not stuffing the mixture into casings, the boudin can be served as it to accompany meats or poultry. The boudin base (everything except rice) can be prepared in advance and stored in the refrigerator a day or two, or frozen until needed. When ready to serve, heat the base, cook rice and combine well. Makes 10 servings. Posted to bbq-digest by "Harry Jones"
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|Serving Size: 1 Serving (1974g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 167 (22%)|
|Amt Per Serving||% DV|
|Total Fat 18.6g||25 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 1365.3mg||420 %|
|Sodium 430.7mg||15 %|
|Potassium 2095.3mg||55 %|
|Total Carbohydrate 45.4g||13 %|
|Dietary Fiber 13.6g||55 %|
|Sugars, other 31.7g|
|Protein 103.6g||148 %|
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Calories per serving: 749
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