Using ingredient pork liver
Boudin-Festival
- 700 ml water
- 130 gr pork (boneless)
- 90 gr rice (cooked)
- 60 gr onion
- 32 gr pork liver
- 30 gr green onion
- 2 gr celery flakes
- 2 gr salt
- 2 gr pepper (red)
- 1 gr parsley flakes
Country Pate' With Pistachios
- 1 pepper to tas (freshly ground)
- 1/2 bay leaf
- 1/2 pistachios
- 1/8 allspice
- 260 gr pork
- 220 gr ham
- 190 gr veal
- 130 gr pork liver
- 120 ml dry wine (white)
- 65 gr shallots
Dinuguan
- 3 banana peppers (hot)
- 2 garlic (cloves)
- 1 onion
- 1 pigs blood (frozen)
- 1,700 gr stainless steel
- 350 ml broth
- 260 gr pork
- 120 ml vinegar
- 120 ml broth
- 65 gr pork liver
Nuoc Leo
- 10 peanuts (roasted)
- 1 pork liver
- 1/4 tuong
- 120 ml water
- 16 ml vegetable oil
- 14 gr granulated sugar
- 12 gr sesame seeds
- 8 gr pork (ground)
- 7 gr peanut butter
- 6 gr tomato paste
Peppered Farmhouse Pate
- 1 onion
- 1 garlic clove
- 1 egg
- 260 gr pork picnic shoulder (fresh)
- 190 gr pork liver
- 130 gr veal cutlets
- 9 gr brandy
- 6 gr green peppercorns
- 3 gr salt
- 3 gr mixed herbs (dried)
Boudin
- 30 fat
- 1 onion
- 1 lot sausage casing
- 1,400 gr rice (cooked)
- 525 gr pork meat
- 400 gr pork liver
- 6 gr salt
- 6 gr black pepper
- 2 gr parsley (chopped)
- some green onions
Crusty Scrapple
- 3 garlic (cloves)
- 2 onions (yellow)
- 1 bay leaf
- 1 stick
- 800 gr pork ribs
- 260 gr pork liver
- 120 gr cornmeal
- 110 gr butter
- 4 gr thyme leaves
- 3 gr salt
Leveropostej
- 3 flat anchovy fillets
- 2 eggs
- 1 onion
- 400 gr pork fat
- 260 gr pork liver
- 240 ml milk
- 240 ml cream (heavy)
- 28 gr butter
- 24 gr flour
- 4 gr salt