Grind the meat, potatoes, and onions through a 3/8" grinder plate and place in a mixer. Add all the other ingredients with the water and mix well. After this procedure, regrind through the 3/8" plate again. Stuff into a 35-38mm hog casing. This sausage is a very perishable product. It keeps best when frozen. This sausage may be served fried, baked, or boiled. When kept in a refrigerator, sausage should be placed in a container and covered with water. From Great Sausage Recipes and Meat Curing by Rytek Kutas File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (480g)|
|Recipe Makes: 5|
|Calories from Fat: 723 (66%)|
|Amt Per Serving||% DV|
|Total Fat 80.3g||107 %|
|Saturated Fat 30.4g||152 %|
|Monounsaturated Fat 37.2g|
|Polyunsanturated Fat 6.9g|
|Cholesterol 155.5mg||48 %|
|Sodium 673mg||23 %|
|Potassium 1785.7mg||47 %|
|Total Carbohydrate 49.1g||14 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 43.5g|
|Protein 43.4g||62 %|
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Calories per serving: 1096
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