Directions:
- Mix all the ingredients together well and grind finely through a meat grinder.
- Knead the mixture for 5 minutes.
- Stuff the mixture into natural skins, naturine skins or silk skins.
- Thin sausages need 7 days at lukewarm room temperature to dry properly and thick sausages up to 14 days.
- Too much heat in the first 3 days can lead to fermentation.
- Either smoke twice or eat as is.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 397.21 Kcal (1663 kJ) | ||
| Calories from fat | 372.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.37g | 64% | |
|---|---|---|---|
| Cholesterol | 49.29mg | 16% | |
| Sodium | 717.34mg | 30% | |
| Potassium | 212.77mg | 5% | |
| Total Carbs | 0.17g | 0% | |
| Sugars | 0.01g | 0% | |
| Dietary Fiber | 0.06g | 0% | |
| Protein | 5.77g | 12% | |
| Calcium | 10.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 613.06 Kcal (2567 kJ) | ||
| Calories from fat | 574.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 63.86g | 64% | |
|---|---|---|---|
| Cholesterol | 76.07mg | 16% | |
| Sodium | 1107.16mg | 30% | |
| Potassium | 328.4mg | 5% | |
| Total Carbs | 0.26g | 0% | |
| Sugars | 0.01g | 0% | |
| Dietary Fiber | 0.09g | 0% | |
| Protein | 8.9g | 12% | |
| Iron | 0.1mg | 0% | |
| Calcium | 16.7mg | 1% | |
* 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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