Directions:
- In mortar and pestle or small coffee grinder, combine peppercorns, mustard seeds, fennel seeds, red pepper flakes, anise seeds, thyme and oregano and grind coarsely
- In large bowl, add liquid smoke, olive oil, cumin, cure and seed blend to ground meat.
- Mix thoroughly with hands or with dough hook on a stand mixer, until combined.
- Let rest refrigerated at least 8 hours.
- Form mixture into thin snakes' about 6 inches long(I use the stick attachment on a jerky gun for this,but they can be rolled by hand)
- Dehydrate according to instructions, or at least at 160 degrees for about 12 hours.
- Or, bake at 300 on wire rack over cookie sheet, for about 3 hours. Sausage should have dry, tough outside and a uniform, slightly moist inside.
- This recipe can also be formed into logs if baking in the oven, but baking time will increase by a couple of hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 99.49 Kcal (417 kJ) | ||
| Calories from fat | 28.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.21g | 5% | |
|---|---|---|---|
| Cholesterol | 14.28mg | 5% | |
| Sodium | 32.32mg | 1% | |
| Potassium | 9.85mg | 0% | |
| Total Carbs | 0.72g | 0% | |
| Sugars | 0.35g | 1% | |
| Dietary Fiber | 0.17g | 1% | |
| Protein | 16.87g | 34% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 2.4mg | 14% | |
| Calcium | 10.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 126.68 Kcal (530 kJ) | ||
| Calories from fat | 36.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.08g | 5% | |
|---|---|---|---|
| Cholesterol | 18.19mg | 5% | |
| Sodium | 41.15mg | 1% | |
| Potassium | 12.54mg | 0% | |
| Total Carbs | 0.91g | 0% | |
| Sugars | 0.45g | 1% | |
| Dietary Fiber | 0.22g | 1% | |
| Protein | 21.48g | 34% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 3.1mg | 14% | |
| Calcium | 12.9mg | 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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