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Name: Making Boudan
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 2 1/2 lb Pork butt, cut into 1-inch; 1/2 ts Garlic minced; Casings, 1 1/2-inch; 1 c Onions chopped; 4 1/4 ts Salt; 6 c Cooked medium-grain rice; 1 lb Pork liver, rinsed in cool; 1/2 c Chopped green bell peppers; 1/2 c Celery chopped; 1 c Chopped green onion tops,; 2 qt Water; 1 1/2 ts Black Pepper ground; 1 c Finely chopped parsley; 2 1/2 ts Cayenne

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INGREDIENTS

2 1/2 lb Pork butt, cut into 1-inch
1/2 ts Garlic ; minced
Casings, 1 1/2-inch
1 c Onions ; chopped
4 1/4 ts Salt
6 c Cooked medium-grain rice
1 lb Pork liver, rinsed in cool
1/2 c Chopped green bell peppers
1/2 c Celery ; chopped
1 c Chopped green onion tops,
2 qt Water
1 1/2 ts Black Pepper ; ground
1 c Finely chopped parsley
2 1/2 ts Cayenne

Servings

INSTRUCTIONS

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: music_class@earthlink.net (Katja)

NOTES

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Making Boudan

2 1/2 lb Pork butt, cut into 1-inch
1/2 ts Garlic minced
 Casings, 1 1/2-inch
1 c Onions chopped
4 1/4 ts Salt
6 c Cooked medium-grain rice
1 lb Pork liver, rinsed in cool
1/2 c Chopped green bell peppers
1/2 c Celery chopped
1 c Chopped green onion tops,
2 qt Water
1 1/2 ts Black Pepper ground
1 c Finely chopped parsley
2 1/2 ts Cayenne

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: music_class@earthlink.net (Katja)

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Nutrition

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Serving Size: 1 Serving (2842g)
Recipe Makes: 1 Servings

Calories: 264
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 %
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.

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Calories per serving: 264

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