| 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
A Message from our Provider:
“Even in a ‘New Age\”, God’s truth is crystal clear”
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