Trim pork of all fat; cut into 1 1/2-inch cubes. Freeze pork for 30 minutes. In meat grinder or food processor, grind pork and then grind pork again with onion and garlic. In large bowl, mix seasonings into pork mixture. Stir in milk 1 tablespoon at a time. Cover and chill for one hour.
Form into 16 patties, cover and refrigerate for 12-24 hours to marry flavors. Use within two days or wrap in air-tight paper and freeze.
To cook, over medium-high heat on griddle or in skillet, cook sausages until browned and cooked through.
Republished with Permission, National Pork Council
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|Serving Size: 1 Serving (94g)|
|Recipe Makes: 16|
|Calories from Fat: 158 (70%)|
|Amt Per Serving||% DV|
|Total Fat 17.6g||23 %|
|Saturated Fat 6.1g||30 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 2g|
|Cholesterol 60.5mg||19 %|
|Sodium 63.2mg||2 %|
|Potassium 287.4mg||8 %|
|Total Carbohydrate 2.2g||1 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 1.2g|
|Protein 14.5g||21 %|
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Calories per serving: 226
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