Directions:
- Blend the pork, pork fat, and seasonings together. Refrigerate 1-2 days to allow the spices and meat to infuse together.
- With the cold coarse attachment of the meat grinder work the seasoned pork through the grinder. Send 1/2 of the mixture through the grinder a second time. Mix thoroughly. Stuff the casings using a funnel and tie at desired link size. Prick the sausages so they do not burst while cooking.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 10231.63 Kcal (42838 kJ) | ||
| Calories from fat | 9464.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1051.6g | 1618% | |
|---|---|---|---|
| Cholesterol | 1158.69mg | 386% | |
| Sodium | 5447.14mg | 227% | |
| Potassium | 5730.36mg | 122% | |
| Total Carbs | 26.03g | 9% | |
| Sugars | 4.4g | 18% | |
| Dietary Fiber | 10.47g | 42% | |
| Protein | 143.7g | 287% | |
| Vitamin C | 17.3mg | 29% | |
| Vitamin A | 0.5mg | 18% | |
| Iron | 7.1mg | 40% | |
| Calcium | 370.3mg | 37% | |
| Amount Per 100 g | |||
| Calories | 577.75 Kcal (2419 kJ) | ||
| Calories from fat | 534.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 59.38g | 1618% | |
|---|---|---|---|
| Cholesterol | 65.43mg | 386% | |
| Sodium | 307.58mg | 227% | |
| Potassium | 323.58mg | 122% | |
| Total Carbs | 1.47g | 9% | |
| Sugars | 0.25g | 18% | |
| Dietary Fiber | 0.59g | 42% | |
| Protein | 8.11g | 287% | |
| Vitamin C | 1mg | 29% | |
| Iron | 0.4mg | 40% | |
| Calcium | 20.9mg | 37% | |
* 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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