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Suggest a better descriptionAsk the butcher to grind the lamb, pork, and fatback together, or do it yourself in a meat grinder. In a small bowl, mix the pepper, cumin, garlic powder, and salt with 4 tablespoons of water. Put the meat in a large bowl. Add 2 tablespoons of the spice mix and knead it in with your hands. This amount makes a fairly hot mix. If you dont like spicy foods, use 1 tablespoon of the mix, then fry a bit of the meat and taste it. You can always add more if its not hot enough. Either pack the mixture into sausage casings or shape it into patties. When ready to use, heat them in a covered pan with a little water, then remove the cover and cook the sausage until no redness shows. Makes 20 5-inch links or 14 to 16 patties. The Record, Northern New Jersey, April 1, 1987
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Serving Size: 1 Pattie (107g) | ||
Recipe Makes: 14 Patties | ||
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Calories: 192 | ||
Calories from Fat: 179 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.9g | 27 % | |
Saturated Fat 7.2g | 36 % | |
Monounsaturated Fat 9.5g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 21.8mg | 7 % | |
Sodium 163mg | 6 % | |
Potassium 69.1mg | 2 % | |
Total Carbohydrate 1.3g | 0 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 0.8g | ||
Protein 2.1g | 3 % | |
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: 192
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