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Prepare the smoker. In a large mixing bowl, add the pork. In a small mixing bowl, combine the remaining ingredients together. Mix well. Toss the pork with the seasoning and mix well. Cover and refrigerate for 24 hours. Grind the meat twice in a meat grinder fitted with a 1/2-inch die. Or a food processor could be used. Stuff 1/2 of the mixture into 1 1/2-inch casings, forming 6-inch links. Form the remaining meat into three 1/2-pound patties. You can either use the sausage fresh or smoked. For the smoked sausage: Place the sausage in the smoker and cook for 10 to 15 minutes. This recipe yields about 2 3/4 pounds of sausage. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A63 broadcast 10-20-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com ~or- MAD-SQUAD@prodigy.net 11-08-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (1391g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 148 (26%)|
|Amt Per Serving||% DV|
|Total Fat 16.4g||22 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 8.7g|
|Cholesterol 0mg||0 %|
|Sodium 229.2mg||8 %|
|Potassium 3082.5mg||81 %|
|Total Carbohydrate 113.4g||33 %|
|Dietary Fiber 43g||172 %|
|Sugars, other 70.4g|
|Protein 25.7g||37 %|
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Calories per serving: 563
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