This makes the sausage and doesn't involve stuffing it into casing. We use it when we need Italian sausage for lasagna. We usually halve the batch or use the leftovers with bell peppers and onions, browned in a skillet and placed in toasted hoagie rolls. Our area doesn't have just regular ground pork so we just buy a bland pork sausage and remove it from the casing. Tastes just as good.
Whisk all ingredients together in a bowl, except ground pork. Add the pork, cover, and let rest for 2-10 hours in the fridge.
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|Serving Size: 1 Serving (976g)|
|Recipe Makes: Servings|
|Calories from Fat: 1750 (71%)|
|Amt Per Serving||% DV|
|Total Fat 194.5g||259 %|
|Saturated Fat 71.6g||358 %|
|Monounsaturated Fat 86.4g|
|Polyunsanturated Fat 18.3g|
|Cholesterol 653.2mg||201 %|
|Sodium 597.8mg||21 %|
|Potassium 3018mg||79 %|
|Total Carbohydrate 12g||4 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 5.7g|
|Protein 156.3g||223 %|
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Calories per serving: 2457
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