Try this Chinese Sausage recipe, or contribute your own.
Suggest a better descriptionMIX ALL INGREDIENTS TOGETHER IN A BOWL AND PUT THROUGH MEAT GRINDER TO SAUSAGE TUBE INTO CASINGS. BAKE AS OTHER SAUSAGES. THE CHINESE HANG THESE TO DRY MAYBE DEHYDRATOR WOULD WORK AS WELL. Posted to MM-Recipes Digest V4 #6 by valerie@nbnet.nb.ca (valerie) on Feb 07, 1999
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Serving Size: 1 Pound (263g) | ||
Recipe Makes: 3 Pounds | ||
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Calories: 689 | ||
Calories from Fat: 434 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 48.2g | 64 % | |
Saturated Fat 17.9g | 89 % | |
Monounsaturated Fat 21.5g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 163.3mg | 50 % | |
Sodium 655.7mg | 23 % | |
Potassium 750mg | 20 % | |
Total Carbohydrate 21.7g | 6 % | |
Dietary Fiber 1.1g | 5 % | |
Sugars, other 20.5g | ||
Protein 39.7g | 57 % | |
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: 689
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