Try this Breakfast Sausage Links recipe, or contribute your own.
Suggest a better descriptionCombine salt, thyme, sage and peppercorns in spice mill or mortar and grind to pwdr. Sprinkle onion and spices over meat & fat in bowl and mix well. Put 1/2 of mixture in food processor and process to fine pure. Remove to bowl and repeat with remaining 1/2. Cover and refrigerate for at least 6 hrs., but no more than 24 hrs. Stuff casings, tying every 3". Refrigerate sausages at least 12 hrs, or for as long as 48 hrs. For longer storage, freeze. Cook in your usual manner. Yield: abt. 2 3/4 lbs.
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Serving Size: 1 Serving (1356g) | ||
Recipe Makes: 1 | ||
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Calories: 8224 | ||
Calories from Fat: 7936 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 881.8g | 1176 % | |
Saturated Fat 352.4g | 1762 % | |
Monounsaturated Fat 404.4g | ||
Polyunsanturated Fat 84g | ||
Cholesterol 948.6mg | 292 % | |
Sodium 11011.6mg | 380 % | |
Potassium 1118.4mg | 29 % | |
Total Carbohydrate 12g | 4 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 9.5g | ||
Protein 52.3g | 75 % | |
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: 8224
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