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CATEGORY CUISINE TAG YIELD
Meats, Grains Italian Meats, Sausage 1 Servings

INGREDIENTS

5 T Salt
1 pt Ice water
3 t Fennel seed
2 t Black pepper
1 T Sugar
10 lb Ground pork butts

INSTRUCTIONS

Chill meat to 32-34F before beginning. Grind through 1/4" or 3/8"
plate. Add all ingredients and mix well. Stuff into 32-356mm hog
casings.  Recipe by: The sausage Maker-Lisa Lepsy Posted to MC-Recipe
Digest V1  #734 by Babygoil@aol.com on Aug 10, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 305
Calories From Fat: 9
Total Fat: 1g
Cholesterol: 0mg
Sodium: 34938.5mg
Potassium: 999.9mg
Carbohydrates: 75g
Fiber: 3.5g
Sugar: 67.9g
Protein: 2g


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