Directions:
- Combine all ingredients in a large bowl and toss thoroughly.
- Cover and let stand in the refrigerator overnight (this step is optional). This helps prevent fat from rendering from the sausage & altering texture/flavor.
- Place all of your grinding equipment in the refrigerator 1 hour before grinding.
- Using the 1/2 inch die for your meat grinder, grind all of the ingredients. Alternatively you could finely mince the ingredients in a food processor or by hand. Cook a small patty to taste for seasonings, reseason if necessary.
- Make into 10 inch links using natural hog or beef casings. Vacuum seal the links into individual portions and freeze. They will keep indefinately in the freezer.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 327.19 Kcal (1370 kJ) | ||
| Calories from fat | 131.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.64g | 23% | |
|---|---|---|---|
| Cholesterol | 136.08mg | 45% | |
| Sodium | 447.59mg | 19% | |
| Potassium | 942.72mg | 20% | |
| Total Carbs | 5.4g | 2% | |
| Sugars | 0.67g | 3% | |
| Dietary Fiber | 2.56g | 10% | |
| Protein | 44.36g | 89% | |
| Vitamin C | 2.8mg | 5% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 4mg | 22% | |
| Calcium | 63mg | 6% | |
| Amount Per 100 g | |||
| Calories | 136.43 Kcal (571 kJ) | ||
| Calories from fat | 54.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.11g | 23% | |
|---|---|---|---|
| Cholesterol | 56.74mg | 45% | |
| Sodium | 186.63mg | 19% | |
| Potassium | 393.09mg | 20% | |
| Total Carbs | 2.25g | 2% | |
| Sugars | 0.28g | 3% | |
| Dietary Fiber | 1.07g | 10% | |
| Protein | 18.5g | 89% | |
| Vitamin C | 1.2mg | 5% | |
| Iron | 1.7mg | 22% | |
| Calcium | 26.3mg | 6% | |
* 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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