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Suggest a better descriptionPrepare casings. Combine ingredients and grind through the coarse disk. Grind through the fine disk, stuff casings, and tie off into 3" links. Age in the refrigerator for two days. Cook as for fesh pork sausage. Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw 12-94. Submitted By CAROLYN SHAW On 12-09-94 Submitted By JANE KNOX Posted to MM-Recipes Digest by "Rfm"
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Serving Size: 1 Pound (484g) | ||
Recipe Makes: 5 Pounds | ||
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Calories: 41 | ||
Calories from Fat: 8 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 7.2mg | 0 % | |
Potassium 119.7mg | 3 % | |
Total Carbohydrate 4.4g | 1 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 3g | ||
Protein 1g | 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: 41
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