Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 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 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Meat | 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
- 2 pounds pork meat, about 30% fat
- 1 1/2 pounds pork liver
- 2 tsp. salt
- 2 tsp. black pepper
- 1 large onion cut up
- 3 bunches green onions cut up, divided
- 12 cups cooked rice
- 1 tablespoon chopped parsley, divided
- 1 lot sausage casing
Directions
Cook meat, liver, salt, and pepper in water to cover until meat falls apart.
Remove meat and reserve some of broth.
While still warm, grind meat, onion, green onions, and parsley, saving about 1/2
cup of green onions and parsley mixture.
Mix the ground meat mixture with the 1/2 cup green onion and remaining parsley, rice and enough broth to make a moist dressing.
Stuff the dressing into sausage casing using a sausage stuffer.
May be refrigerated, may be frozen.
Prepare for eating by steaming.