Ingredients
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2 ½ pounds boneless pork shoulder, cubed
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1 pound pork liver, cut into pieces
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8 cups water, divided
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2 cups uncooked white rice
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1 ¼ cups green onions, chopped
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1 cup chopped onion
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1 cup chopped fresh parsley
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1 medium red bell pepper, chopped
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½ cup minced celery
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2 tablespoons finely chopped cilantro
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1 teaspoon minced garlic
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4 teaspoons salt
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2 ½ teaspoons cayenne pepper
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1 ½ teaspoons ground black pepper
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½ teaspoon red pepper flakes
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4 feet 1 1/2 inch diameter hog casings
Directions
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Combine pork shoulder and liver in a large saucepan. Add 4 cups water and bring to a boil over medium-high heat. Reduce the heat to medium-low, cover, and simmer until pork is tender, about 1 1/2 hours.
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Meanwhile, bring remaining 4 cups water and rice to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Set aside.
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Use a slotted spoon to transfer pork to a cutting board; let cool.
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Stir green onions, onion, parsley, bell pepper, celery, cilantro, and garlic into the simmering pork broth. Season with salt, cayenne pepper, black pepper, and pepper flakes. Simmer until onion is tender, 5 to 7 minutes.
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Meanwhile, grind cooled meat using the coarse plate of a meat grinder. Stir ground meat into the vegetable mixture and cook, stirring frequently, until the liquid has nearly evaporated, about 10 minutes. Stir in cooked rice and set aside to cool.
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While the meat mixture is cooling, rinse sausage casings inside and out with plenty of warm water. Keep casings in a bowl of warm water until ready to stuff.
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Once the sausage mixture is cool enough to handle, stuff into the prepared casings using a sausage stuffer. Prick sausages with a needle every 4 to 6 inches.
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Bring a large pot of salted water to a boil over high heat. Reduce the heat to keep the water at a gentle simmer. Add sausages and cook gently until hot on the inside, firm to the touch, and plumped in appearance, about 5 minutes. Serve immediately.
Nutrition Facts (per serving)
| 188 | Calories |
| 7g | Fat |
| 20g | Carbs |
| 11g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 18 | |
| Calories 188 | |
| % Daily Value * | |
| Total Fat 7g | 8% |
| Saturated Fat 2g | 12% |
| Cholesterol 64mg | 21% |
| Sodium 551mg | 24% |
| Total Carbohydrate 20g | 7% |
| Dietary Fiber 1g | 4% |
| Total Sugars 1g | |
| Protein 11g | 22% |
| Vitamin C 18mg | 20% |
| Calcium 28mg | 2% |
| Iron 4mg | 21% |
| Potassium 211mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
