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Suggest a better descriptionGrind the fat through a 1/4 inch plate. Grind lean meat through 1/2 inch plate. Dissolve Prague powder in water to ensure even distribution. Mix all ingredients, except casings, well. Stuff into casings and twist at 12 inch intervals to form links. Hang sausages in front of a fan in a cool place overnight to dry. Smoke at less than 140F for 6 to 8 hours. Refrigerate until firm. Freezes well. Recipe By : Richard Matthews Posted to bbq-digest V4 #38 Date: Sat, 9 Nov 1996 08:07:32 -0800 (PST) From: Tom Solomon
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Serving Size: 1 Serving (2501g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 574 | ||
Calories from Fat: 110 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.3g | 16 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 7g | ||
Cholesterol 0mg | 0 % | |
Sodium 7009.7mg | 242 % | |
Potassium 1991.4mg | 52 % | |
Total Carbohydrate 129.7g | 38 % | |
Dietary Fiber 30.6g | 122 % | |
Sugars, other 99.1g | ||
Protein 13.1g | 19 % | |
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: 574
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