Try this Chaurice (3) (Cajun Pork Sausages Making) recipe, or contribute your own.
Suggest a better descriptionGrind the pork and pork fat using a meat grinder. Add the onion, parsley, saltpeter and spices. Test the mixture by making a small patty and cooking it. Adjust seasonings if need be. Put the mixture through the meat grinder a second time. Stuff the sausage casing. When ready to cook, prick the sausages all over with a fork to prevent bursting. Fry in a little oil. [-=PAM=-]
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Serving Size: 1 Serving (541g) | ||
Recipe Makes: 2 .5 lbs | ||
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Calories: 1057 | ||
Calories from Fat: 976 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 108.4g | 145 % | |
Saturated Fat 39.3g | 197 % | |
Monounsaturated Fat 51.1g | ||
Polyunsanturated Fat 12.8g | ||
Cholesterol 69.3mg | 21 % | |
Sodium 27mg | 1 % | |
Potassium 394.4mg | 10 % | |
Total Carbohydrate 15.8g | 5 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 12.5g | ||
Protein 5.9g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1057
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