Boudin (Festival)

257 calories per serving view nutrition facts

18 inches suggest servings

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Ingredients

3	cups	water
1/2	pound	pork	boneless, cubed
1/8	pound	pork liver
1/2	cup	onion	chopped
1/4	cup	scallions, spring or green onions
1	teaspoon	parsley flakes
1	teaspoon	celery flakes
3/4	teaspoon	salt
1/2	teaspoon	black pepper
3/4	teaspoon	red pepper flakes
3/4	cup	rice	cooked
1	x	sausage casing

Directions

Place water, boneless pork, and pork liver in a 2-quart saucepan.

Bring mixture to a boil over high heat.

Reduce to a medium heat setting and simmer until pork is tender.

Remove pork and liver from stock.

Grind pork and liver (use food processor, if desired).

Add onion, green onion, and other seasonings to stock.

Cook until onions are tender.

Add ground meat to vegetable-stock mixture.

Cook until most of the water has evaporated.

Stir in cooked rice. Adjust seasonings, if desired.

Stuff rice-meat mixture into sausage casings.

Prick casings 3-4 times each to prevent bursting during cooking.

Cook boudin in simmering water for 12 minutes.

Remove from water and serve.

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Nutrition Facts

Serving Size 297g

Amount per Serving

Calories 257 20% of calories from fat

	% Daily Value*
Total Fat 6.0g	9%
Saturated Fat 2.0g	10%
Trans Fat 0.0g
Cholesterol 49mg	16%
Sodium 486mg	20%
Total Carbohydrate 30.0g	10%
Dietary Fiber 1.0g	4%
Sugars 1.0g
Protein 19.0g	39%

Vitamin A	3%		Vitamin C	5%
Calcium	4%		Iron	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Pasta with Broccoli and Garlic

I used a whole wheat blend of pasta/spaghetti. I cut back some on the olive oil and used smart balance blend instead of butter. I also only used 1 tsp of the crushed red pepper for my children's palate and it seemed fine. I usually save some of my pasta water as a way to decrease the stickiness of my pasta if it has to sit around while I am finishing some other part of the recipe, which I added and didn't seem to diminish the flavor of the dish. Everyone liked it.

Reviewed by jfo