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Cut meat into 1" cubes. The raio of meat to fat should be approximately 2 to 1. If it isnt, add back fat until the proper ratio is reached. Combine all ingredients in a glass bowl and marinate for 48 hours in refrigerator. Remove bay leaves and put all ingredients through meat grinder with large-hole disk. Mix well and cook a small amount of the sausage mixture to check seasonings. Correct seasonings. Form into patties or use hog-casing to form links. Before serving, grill or fry until cooked through. Serve hot or at room temperature, with fruited mustard. NOTE: Chipotle peppers are smoked jalapenos; theyre available at gourmet shops and specialty stores canned or dried.
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|Serving Size: 1 Serving (133g)|
|Recipe Makes: 15 Servings|
|Calories from Fat: 1 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 351.1mg||12 %|
|Potassium 71.7mg||2 %|
|Total Carbohydrate 2.4g||1 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 2g|
|Protein 0.3g||0 %|
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Calories per serving: 32
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