Directions:
- Using a spice grinder or food processor, pulverize the salt, black pepper and sugar. In a large bowl, mix together the pork shoulder, back fat, garlic powder, mace, coriander, cayenne and ice water. Mix in the salt, pepper and sugar. Use latex gloves when mixing to avoid contamination of the meat, and keep the mixture cold.
- Stuff the sausage mixture into the casings and twist off in 3 inch lengths. If you do not have a stuffer, the sausage can be formed into patties or rolled into logs. Refrigerate and use up in one week or freeze for up to 6 weeks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2645.6 Kcal (11077 kJ) | ||
| Calories from fat | 2028.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 225.39g | 347% | |
|---|---|---|---|
| Cholesterol | 795.26mg | 265% | |
| Sodium | 5852.52mg | 244% | |
| Potassium | 1572.29mg | 33% | |
| Total Carbs | 9.49g | 3% | |
| Sugars | 7.88g | 32% | |
| Dietary Fiber | 0.55g | 2% | |
| Protein | 139.61g | 279% | |
| Vitamin C | 4.3mg | 7% | |
| Iron | 28mg | 156% | |
| Calcium | 131.6mg | 13% | |
| Amount Per 100 g | |||
| Calories | 297.47 Kcal (1245 kJ) | ||
| Calories from fat | 228.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.34g | 347% | |
|---|---|---|---|
| Cholesterol | 89.42mg | 265% | |
| Sodium | 658.06mg | 244% | |
| Potassium | 176.79mg | 33% | |
| Total Carbs | 1.07g | 3% | |
| Sugars | 0.89g | 32% | |
| Dietary Fiber | 0.06g | 2% | |
| Protein | 15.7g | 279% | |
| Vitamin C | 0.5mg | 7% | |
| Iron | 3.2mg | 156% | |
| Calcium | 14.8mg | 13% | |
* 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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