Pork and Bread Sausages
Hand-trim fat from the outside of meat to your desired fat preference.
Grind the meat with a fine grinding plate.
After grinding, add the sausage seasonings to the meat and blend by hand or use a meat mixer. Be sure to mix thoroughly to ensure the ingredients are spread evenly throughout the meat.
Stuff by hand or by using a sausage stuffer or sausage stuffing attachment for an electric meat-grinder. (Note: do NOT use the blade in meat-grinder when stuffing and it is best to use a stuffing (bean) plate). If you wish, You can also form patties without casings.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Sausage (110g) | ||
Recipe Makes: 30 Servings | ||
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Calories: 187 | ||
Calories from Fat: 90 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10g | 13 % | |
Saturated Fat 3.5g | 18 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 47.7mg | 15 % | |
Sodium 163mg | 6 % | |
Potassium 288.3mg | 8 % | |
Total Carbohydrate 8.2g | 2 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 7.8g | ||
Protein 14.9g | 21 % | |
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: 187
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