Directions:
- Grind the veal and pork with a 3/8 in. (0.95 cm) plate.
- Place the ground meat into a mixing tub and add all remaining ingredients.
- Mix very thoroughly.
- Return to the cooler and chill at least 1 hour.
- Stuff the prepared casings.Tie into 4 in. (10 cm) links.
- Poach the sausages in good veal stock for the best flavor.
- Cover with the cold stock and heat gently.
- Maintain a temperature of no more than 160 F (710C). When the sausages reach an internal temperature of 140 F (60 C), remove from the stock.
- Cool quickly.
- Dry wrap, and refrigerate for use.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3897.33 Kcal (16317 kJ) | ||
| Calories from fat | 2576.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 286.27g | 440% | |
|---|---|---|---|
| Cholesterol | 944.83mg | 315% | |
| Sodium | 4482.6mg | 187% | |
| Potassium | 4441.79mg | 95% | |
| Total Carbs | 62.89g | 21% | |
| Sugars | 33.44g | 134% | |
| Dietary Fiber | 14.85g | 59% | |
| Protein | 266.59g | 533% | |
| Vitamin C | 51.2mg | 85% | |
| Iron | 29.8mg | 166% | |
| Calcium | 846.4mg | 85% | |
| Amount Per 100 g | |||
| Calories | 258.36 Kcal (1082 kJ) | ||
| Calories from fat | 170.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.98g | 440% | |
|---|---|---|---|
| Cholesterol | 62.63mg | 315% | |
| Sodium | 297.16mg | 187% | |
| Potassium | 294.46mg | 95% | |
| Total Carbs | 4.17g | 21% | |
| Sugars | 2.22g | 134% | |
| Dietary Fiber | 0.98g | 59% | |
| Protein | 17.67g | 533% | |
| Vitamin C | 3.4mg | 85% | |
| Iron | 2mg | 166% | |
| Calcium | 56.1mg | 85% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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