Mix dry ingredients with meat. Pass through grinder with 3/8 plate 3 times. Add water, vinegar, and paste and mix with hands. Pipe into casing. NOTES : If sausage is to keep longer, replace fresh garlic with 5 to 8 grams powdered garlic. Must have at least 30% fat content.
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|Serving Size: 1 Serving (5251g)|
|Recipe Makes: 1|
|Calories from Fat: 5092 (58%)|
|Amt Per Serving||% DV|
|Total Fat 565.8g||754 %|
|Saturated Fat 198.4g||992 %|
|Monounsaturated Fat 237.3g|
|Polyunsanturated Fat 74.8g|
|Cholesterol 2812.3mg||865 %|
|Sodium 2937.5mg||101 %|
|Potassium 15982.3mg||421 %|
|Total Carbohydrate 65.1g||19 %|
|Dietary Fiber 25.2g||101 %|
|Sugars, other 39.9g|
|Protein 802.2g||1146 %|
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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: 8800
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