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Suggest a better descriptionBlend the pork, pork fat, and seasonings together. Refrigerate 1 to 2 days to allow the spices and meat to infuse together. With the cold coarse attachment of the meat grinder work the seasoned pork through the grinder. Send 1/2 of the mixture through the grinder a second time. Mix thoroughly. Stuff the casings using a funnel and tie at desired link size. Prick the sausages so they do not burst while cooking. This recipe yields 3 1/2 pounds of sausage. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2263 broadcast 01-21-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-25-1997 Recipe by: Emeril Lagasse
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Serving Size: 1 Serving (1927g) | ||
Recipe Makes: 1 | ||
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Calories: 10305 | ||
Calories from Fat: 9536 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1059.6g | 1413 % | |
Saturated Fat 405g | 2025 % | |
Monounsaturated Fat 492.7g | ||
Polyunsanturated Fat 111.7g | ||
Cholesterol 1140.2mg | 351 % | |
Sodium 8059.2mg | 278 % | |
Potassium 3969.4mg | 104 % | |
Total Carbohydrate 73.3g | 22 % | |
Dietary Fiber 38.5g | 154 % | |
Sugars, other 34.8g | ||
Protein 92.4g | 132 % | |
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: 10305
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