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Suggest a better descriptionChill 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 | ||
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Calories: 583 | ||
Calories from Fat: 131 (22%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 583
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