Each recipe makes 8 links and suggested serving size is 2 per person.
Recipe courtesy Eric Finley of Chop Butchery & Charcuterie Link for video: http://cookingupastory.com/how-to-make-homemade-sausage
Grind meat 1 time through a grinder.
Season ground meat with spice mixture.
Send meat mixture through grinder one more time.
Tips: Always keep meat as cold as possible through the grinding process so the fat does not melt. Grind your meat in a bowl that is on top of another bowl with ice in it.
Use 36/38 hog casings for standard sausage size. You can get online at sausagemaker.com or butcherpacker.com. or you can get them from your local butcher.
Link sausage in 6 inch increments.
Cook all the way through.
Grill over medium heat 4-5 min a side or sear in a pan with a little oil over medium heat 5 min a side.
Let rest for 2 min before cutting into them.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (125g) | ||
Recipe Makes: 8 Servings | ||
|
||
Calories: 223 | ||
Calories from Fat: 120 (54%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 13.3g | 18 % | |
Saturated Fat 1.7g | 8 % | |
Monounsaturated Fat 6.8g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 79.4mg | 24 % | |
Sodium 87.5mg | 3 % | |
Potassium 264.5mg | 7 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.2g | ||
Protein 24.3g | 35 % | |
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: 223
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.