ESSENCE OF EMERIL SHOW #EE2432 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 1/2 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. Yield: 4 1/2 pounds Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Posted to CHILE-HEADS DIGEST V3 #168 Date: Mon, 25 Nov 1996 15:33:25 -0800 From: firstname.lastname@example.org (Katja)
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|Serving Size: 1 Serving (2842g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 64 (24%)|
|Amt Per Serving||% DV|
|Total Fat 7.1g||9 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 0mg||0 %|
|Sodium 110.9mg||4 %|
|Potassium 1640.5mg||43 %|
|Total Carbohydrate 56.2g||17 %|
|Dietary Fiber 21.3g||85 %|
|Sugars, other 35g|
|Protein 10.7g||15 %|
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Calories per serving: 264
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