Chill meat to 32-34 F before starting. Grind through 1/4" or 3/8" plate. Place in mixer and blend all ingredients. Stuff into 32-35mm hog casings.Package and refrigerate imediately. Recipe by: The Sausage Maker-Lisa Lepsy Posted to MC-Recipe Digest V1 #735 by Babygoil@aol.com on Aug 10, 1997
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|Serving Size: 1 Serving (669g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 131 (22%)|
|Amt Per Serving||% DV|
|Total Fat 14.6g||19 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 0mg||0 %|
|Sodium 83.7mg||3 %|
|Potassium 2174.4mg||57 %|
|Total Carbohydrate 132.9g||39 %|
|Dietary Fiber 48.7g||195 %|
|Sugars, other 84.3g|
|Protein 18.5g||26 %|
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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: 583
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