Directions:
- Grind the pork and fat on the 1/2-inch setting of a meat grinder or have your butcher do it for you. Mix the pork and fat together with your hands. Add salt, cinnamon, cloves, garlic, vinegar, and pepper and mix well. Cover and refrigerate overnight.
- Stuff the pork casings with the pork mixture, tying the sausages at 5-inch intervals and refrigerate until ready to cook.
- Place as many sausages as will fit in 1 layer in a skillet and place over medium heat. Cook over medium heat, turning occasionally, until they are well-browned on all sides. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 761.18 Kcal (3187 kJ) | ||
| Calories from fat | 568.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 63.14g | 97% | |
|---|---|---|---|
| Cholesterol | 181.05mg | 60% | |
| Sodium | 2505.3mg | 104% | |
| Potassium | 909.72mg | 19% | |
| Total Carbs | 0.7g | 0% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 0.22g | 1% | |
| Protein | 44.71g | 89% | |
| Vitamin C | 2.2mg | 4% | |
| Iron | 2mg | 11% | |
| Calcium | 43.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 274.8 Kcal (1151 kJ) | ||
| Calories from fat | 205.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.79g | 97% | |
|---|---|---|---|
| Cholesterol | 65.36mg | 60% | |
| Sodium | 904.45mg | 104% | |
| Potassium | 328.42mg | 19% | |
| Total Carbs | 0.25g | 0% | |
| Sugars | 0.01g | 0% | |
| Dietary Fiber | 0.08g | 1% | |
| Protein | 16.14g | 89% | |
| Vitamin C | 0.8mg | 4% | |
| Iron | 0.7mg | 11% | |
| Calcium | 15.8mg | 4% | |
* 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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