Blend the pork, pork fat, and seasonings together. Refrigerate 1 to 2 days to allow the spices and meat to infuse together. With the cold coarse attachment of the meat grinder work the seasoned pork through the grinder. Send 1/2 of the mixture through the grinder a second time. Mix thoroughly. Stuff the casings using a funnel and tie at desired link size. Prick the sausages so they do not burst while cooking. This recipe yields 3 1/2 pounds of sausage. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2263 broadcast 01-21-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - email@example.com 02-25-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (1927g)|
|Recipe Makes: 1|
|Calories from Fat: 9536 (93%)|
|Amt Per Serving||% DV|
|Total Fat 1059.6g||1413 %|
|Saturated Fat 405g||2025 %|
|Monounsaturated Fat 492.7g|
|Polyunsanturated Fat 111.7g|
|Cholesterol 1140.2mg||351 %|
|Sodium 8059.2mg||278 %|
|Potassium 3969.4mg||104 %|
|Total Carbohydrate 73.3g||22 %|
|Dietary Fiber 38.5g||154 %|
|Sugars, other 34.8g|
|Protein 92.4g||132 %|
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Calories per serving: 10305
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