Directions:
- Cut the meat (and fat, if necessary) into chunks.
- Spread out on a pie pan or cookie sheet and place in the freezer to chill (not long enough to freeze, just long enough to become firm).
- Grind the meat and fat together twice, using a coarse blade.
- Add the spices to the meat and fat mixture and knead it in thoroughly.
- Cover and refrigerate at least a couple of hours or overnight.
- The sausage can be stuffed into prepared casings or formed into patties or appropriate bulk portions and refrigerated for up to 3 days before use after which any remaining should be frozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 254.46 Kcal (1065 kJ) | ||
| Calories from fat | 103.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.5g | 18% | |
|---|---|---|---|
| Cholesterol | 113.38mg | 38% | |
| Sodium | 898.6mg | 37% | |
| Potassium | 662.74mg | 14% | |
| Total Carbs | 1.11g | 0% | |
| Sugars | 0.08g | 0% | |
| Dietary Fiber | 0.51g | 2% | |
| Protein | 36.07g | 72% | |
| Vitamin C | 1.1mg | 2% | |
| Iron | 2.2mg | 12% | |
| Calcium | 42.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 131.73 Kcal (552 kJ) | ||
| Calories from fat | 53.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.95g | 18% | |
|---|---|---|---|
| Cholesterol | 58.69mg | 38% | |
| Sodium | 465.19mg | 37% | |
| Potassium | 343.09mg | 14% | |
| Total Carbs | 0.57g | 0% | |
| Sugars | 0.04g | 0% | |
| Dietary Fiber | 0.27g | 2% | |
| Protein | 18.67g | 72% | |
| Vitamin C | 0.6mg | 2% | |
| Iron | 1.2mg | 12% | |
| Calcium | 21.9mg | 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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