Recipe by: Carol Miller-Tutzauer email@example.com 1. Prepare the casings. 2. Grind the meat and fat together through the course disk. 3. Mix the remaining ingredients with the ground meat and fat. 4. Stuff the mixture into casings and twist off into 8-10 cm links. 5. Refrigerate and use within three days [immediately if using store- grou meat as this is not as sanitary as grinding your own], or wrap sausages individually and freeze. Authors Notes: From Home Sausage Making by Charles Reavis, Pownal, VT: Garden Way Publishing, 1981, ISBN# 0-88266-5 You might also try adding about 1 Tbls of dry sweet basil and 1 Tbls of dried Italian oregano. Difficulty : moderate - patience needed. Precision : measure ingredients.
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|Serving Size: 1 Serving (2771g)|
|Recipe Makes: 1|
|Calories from Fat: 6668 (81%)|
|Amt Per Serving||% DV|
|Total Fat 740.9g||988 %|
|Saturated Fat 310.8g||1554 %|
|Monounsaturated Fat 313.5g|
|Polyunsanturated Fat 69.9g|
|Cholesterol 1742.4mg||536 %|
|Sodium 15577.4mg||537 %|
|Potassium 6543.4mg||172 %|
|Total Carbohydrate 7.7g||2 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 3.8g|
|Protein 349.5g||499 %|
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Calories per serving: 8198
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