Recipe by: Carol Miller-Tutzauer email@example.com 1. Mix the meats with the spices. For sausage links, attach 6 cm sausage casings to the stuffer nozzle on a hand meat grinder. Stuff the casings to desired length, cut the links, and secure the ends with string. 2. Barbecue at .AB 225 110 for 2 hours or slow-smoke at .AB 185 85 for 4 hours. For sausage patties, form the meat mixture into a roll and cover wit wax paper. Slice the roll into patties and peel off the wax paper. Patties be fried or grilled. Difficulty : moderate - patience needed. Precision : measure ingredients.
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|Serving Size: 1 Serving (3034g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 47 (44%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 0mg||0 %|
|Sodium 21.1mg||1 %|
|Potassium 675mg||18 %|
|Total Carbohydrate 17.9g||5 %|
|Dietary Fiber 9.2g||37 %|
|Sugars, other 8.7g|
|Protein 5.1g||7 %|
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Calories per serving: 108
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