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Suggest a better descriptionMix the garlic, salt, spices and sugar in a small bowl. Separate meat and fat into two bowls and rub each thoroughly with the spice mixture. Cover and let sit overnight in refrigerator. Grind the fat in the meat grinder fitted with a 1/4 inch plate. Grind the lean meat using the 3/8 inch plate. Mix the meat in a bowl, add the cold water and knead until water is absorbed and the spices are well blended. Stuff the mixture into wide hog casings. Dry sausages in a cool place for 2 hours and hot smoke. Ready to eat after hot smoking. If cold smoking, you must add 1 teaspoon of commercial curing salts to the spice mixture. Cold smoked sausages must be cooked before eating. Recipe by: Bruce Aidells - Hot Links and Country Flavors
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Serving Size: 1 Serving (123g) | ||
Recipe Makes: 20 servings | ||
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Calories: 24 | ||
Calories from Fat: 4 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 350mg | 12 % | |
Potassium 72.5mg | 2 % | |
Total Carbohydrate 5.5g | 2 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 4.4g | ||
Protein 0.5g | 1 % | |
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: 24
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