Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Pork Liver | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 pounds pork (Boston Butts)
- 1 1/2 pounds pork liver
- 2 pounds green onion heads
- 3/4 pound green onion tops
- 1/2 pound parsley
- 2 ounces salt
- 1/2 ounce ground red pepper
- 1/4 ounce ground black pepper
- 6 cups water
- 4 cups uncooked rice
- =
Directions
Combine pork and liver in large stockpot; cover with water. Bring to a boil. Reduce heat; cover and simmer until meat is tender.
Grind meat, onions, onion tops and parsley. Add salt, red pepper, black pepper to meat mixture, mixing well.
In a separate large stockpot combine water and rice. Bring to a boil, stir once or twice. Reduce heat; cover and simmer 15 minutes or until liquid is absorbed. Stir into meat mixture. Add reserved stock to mixture if needed for stuffing boudin in casing