| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Italian | Meats, Sausage | 1 | Servings |
INGREDIENTS
| 5 | T | Salt |
| 1 | pt | Ice water |
| 1 | T | Fennel seed |
| 2 | t | Black pepper, coarse grind |
| 1 | T | Sugar |
| 3 | t | Crushed red pepper flakes |
| 1 | t | Caraway seed |
| 1 | T | Coriander |
| 10 lbs. ground pork butts |
INSTRUCTIONS
Chill meat to 32-34 F before starting. Grind through 1/4" or 3/8" plate. Place in mixer and blend all ingredients. Stuff into 32-35mm hog casings.Package and refrigerate imediately. Recipe by: The Sausage Maker-Lisa Lepsy Posted to MC-Recipe Digest V1 #735 by Babygoil@aol.com on Aug 10, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 319
Calories From Fat: 17
Total Fat: 2.1g
Cholesterol: 0mg
Sodium: 34939.9mg
Potassium: 1052.1mg
Carbohydrates: 76.6g
Fiber: 5.4g
Sugar: 68.2g
Protein: 2.6g