Try this Home Made Pork Sausage recipe, or contribute your own.
Suggest a better descriptionThoroughly mix the seasonings, spread it over the trimmings, and grind the whole quantity through the fine plate. You may prefer to grind the unseasoned meat through the 1/2-inch holes and then mix it with the seasonings, and then grind the meat through the 1/8-inch holes. If you are stuffing the meat into casings do so immediately after grinding. The sausage should be soft enough to pack tightly in the casings without adding cold water. To make bulk sausage that will slice and fry without crumbling, add a scant half cup of cold water to each 4 pounds ground, seasoned sausage and knead with hands until the meat becomes sticky and dough like. Pack tightly into molds or pans and chill before slicing. busted by sooz Posted to recipelu-digest Volume 01 Number 170 by James and Susan Kirkland
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Serving Size: 1 Serving (1838g) | ||
Recipe Makes: 1 | ||
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Calories: 4849 | ||
Calories from Fat: 3430 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 381.1g | 508 % | |
Saturated Fat 141.5g | 708 % | |
Monounsaturated Fat 169.5g | ||
Polyunsanturated Fat 34.6g | ||
Cholesterol 1290.2mg | 397 % | |
Sodium 1017.9mg | 35 % | |
Potassium 5560.5mg | 146 % | |
Total Carbohydrate 34.1g | 10 % | |
Dietary Fiber 9.3g | 37 % | |
Sugars, other 24.8g | ||
Protein 306.1g | 437 % | |
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: 4849
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