Make a puree of the onion, garlic, coriander, marjoram, mace, mustard seed, and paprika. Add the pepper, egg white, sugar. salt and milk and mix thoroughly. Grind the pork, beef and fat cubes through the fine blade separately. Mix together and grind again. Mix the seasonings into the meat mixture with your hands. Chill the mixture for half and hour, then run thru the fine blade once more. Prepare casings, stuff and twist off into 6" links. Parboil, without separating, in gently simmering water, fo r20 minutes. Place in a bowl of ice water and chill thoroughly. Remove, pat dry, and refrigerate. Because they are precooked, they can be refrigerated up to a week or they can be frozen. Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-447-8 Typed by Carolyn Shaw From: Michelle Howe Date: 08-13-95
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|Serving Size: 1 Serving (501g)|
|Recipe Makes: 2|
|Calories from Fat: 2029 (88%)|
|Amt Per Serving||% DV|
|Total Fat 225.5g||301 %|
|Saturated Fat 88.2g||441 %|
|Monounsaturated Fat 103.9g|
|Polyunsanturated Fat 20.3g|
|Cholesterol 321.8mg||99 %|
|Sodium 1568.5mg||54 %|
|Potassium 952mg||25 %|
|Total Carbohydrate 17.4g||5 %|
|Dietary Fiber 4.1g||17 %|
|Sugars, other 13.3g|
|Protein 47.9g||68 %|
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Calories per serving: 2294
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