Ingredients:
- 40g crashed black peppercorns
- 40g crashed coriander seeds
- pork intestines skin (for filling )
Directions:
- Mix the pork well with the salt, making sure that the salt has dispersed and that all the meat has been salted properly.
- Add the other ingredients, mix again thoroughly and let it rest in a cool place for half an hour.
- Using a sausage filler, fill the skins with the mixture then tie with string at 3-4 inch. apart to form sausage,
- For drying, prick each sausage with fine pins and hang in the coolest place possible for 2-4 days to dry.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1587.3 Kcal (6646 kJ) | ||
| Calories from fat | 1485.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 165.09g | 254% | |
|---|---|---|---|
| Cholesterol | 180mg | 60% | |
| Sodium | 120.8mg | 5% | |
| Potassium | 873.85mg | 19% | |
| Total Carbs | 1.52g | 1% | |
| Sugars | 0.09g | 0% | |
| Dietary Fiber | 0.22g | 1% | |
| Protein | 22.87g | 46% | |
| Vitamin C | 7.5mg | 12% | |
| Iron | 0.4mg | 2% | |
| Calcium | 48.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 614.04 Kcal (2571 kJ) | ||
| Calories from fat | 574.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 63.86g | 254% | |
|---|---|---|---|
| Cholesterol | 69.63mg | 60% | |
| Sodium | 46.73mg | 5% | |
| Potassium | 338.05mg | 19% | |
| Total Carbs | 0.59g | 1% | |
| Sugars | 0.03g | 0% | |
| Dietary Fiber | 0.08g | 1% | |
| Protein | 8.85g | 46% | |
| Vitamin C | 2.9mg | 12% | |
| Iron | 0.1mg | 2% | |
| Calcium | 18.7mg | 5% | |
* 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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