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Suggest a better descriptionPrepare the smoker. In a mixing bowl, toss the pork with the remaining ingredients together. Cover and refrigerate for 24 hours. Remove from the refrigerator and pass the meat through a meat grinder with a 1/2-inch die attachment. Remove half of the meat and pass through the grinder a second time. Stuff 1/2 the sausage into 1 1/2-inch casings. Tie the casings at 4-inch intervals for individual links. Form the remaining mixture into 4-ounce patties. Place the casings and patties in the smoker and smoke for 25 to 30 minutes. Remove from the smoker and cool. Yield: 5 pounds NOTES : Posted by Emily Griffin - emgriffi@ix.netcom.com S: Recipe by: EMERIL LIVE SHOW #EMIA72 PORK FAT RULES Posted to MC-Recipe Digest V1 #919 by Emily Griffin
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Serving Size: 1 Serving (142g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 363 | ||
Calories from Fat: 110 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.2g | 16 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 7.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 84.7mg | 3 % | |
Potassium 2367.1mg | 62 % | |
Total Carbohydrate 73.9g | 22 % | |
Dietary Fiber 36.7g | 147 % | |
Sugars, other 37.2g | ||
Protein 17.4g | 25 % | |
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: 363
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