Cool meat to 32-35 F. Grind through a 3/16" plate and place in a mixing bowl. Add all ingredients and mix well. (water too). Stuff in 28-30mm hog casings. Place in refrigerator as soon as possible. Chill well, and package as desired. NOTES : Keep meats as cold as possible. For casings and other sausage supplies: The Sausage Maker 177 Military Road Buffalo, NY 14207 716-876-5521 Recipe by: The Sausage Maker Posted to MC-Recipe Digest V1 #725 by Babygoil@aol.com on Aug 8, 1997
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|Serving Size: 1 Serving (625g)|
|Recipe Makes: 1|
|Calories from Fat: 56 (18%)|
|Amt Per Serving||% DV|
|Total Fat 6.2g||8 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 62.7mg||2 %|
|Potassium 1235.9mg||33 %|
|Total Carbohydrate 70.2g||21 %|
|Dietary Fiber 29g||116 %|
|Sugars, other 41.2g|
|Protein 11.6g||17 %|
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Calories per serving: 305
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