Try this Chaurice (2) (Cajun Pork Sausage Making) recipe, or contribute your own.
Suggest a better descriptionHeat sausage casings soaked and rinsed. (med. grind) grind pork and pork fat and place in large mixing bowl. Add onion, garlic, parsley, red pepper, salt, and pepper, cayenne, thyme, and allspice. Mix well. Refrigerate for at least 12 hours stirring once or twice to allow flavor to develop. Grind mixture and stuff in hog casings, twist or tie off in 4 to 5 inch links. COOK: the sausage immediately or refrigerate them for up to 4-5 days or freeze for later. [-=PAM=-]
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Serving Size: 1 Lb (460g) | ||
Recipe Makes: 3 | ||
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Calories: 743 | ||
Calories from Fat: 492 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 54.7g | 73 % | |
Saturated Fat 18.9g | 95 % | |
Monounsaturated Fat 24.3g | ||
Polyunsanturated Fat 5.9g | ||
Cholesterol 214.7mg | 66 % | |
Sodium 200.4mg | 7 % | |
Potassium 1036.6mg | 27 % | |
Total Carbohydrate 7g | 2 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 5.1g | ||
Protein 53g | 76 % | |
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: 743
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