Fresh Sausage Master Recipe
by Rwaldrip
Adapted from Michael Ruhlman's book "Charcuterie: The Craft of Salting, Smoking, and Curing". The master recipe for fresh sausage uses this ratio. When making a variety of blended sausage add the additional ingredients to this master blend.
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INSTRUCTIONS
Mix all ingredients with ground meat.
Soak casings in warm water for at least an hour.
Stuff the sausage into 6 inch links or leave whole.
Yield: About 20 links.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (113g) | ||
| Recipe Makes: 20 Servings | ||
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| Calories: 211 | ||
| Calories from Fat: 126 (60%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 14g | 19 % | |
| Saturated Fat 4.9g | 25 % | |
| Monounsaturated Fat 5.9g | ||
| Polyunsanturated Fat 1.8g | ||
| Cholesterol 70.3mg | 22 % | |
| Sodium 80.8mg | 3 % | |
| Potassium 360.6mg | 9 % | |
| Total Carbohydrate 0g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0g | ||
| Protein 19.8g | 28 % | |
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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. |
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Calories per serving: 211
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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