Required Tools: Stand Mixer, Meat Grinder, Sausage Stuffer
1. Place hog casings in warm water and let soak
2. Cut Boneless Pork shoulder into cubes and place in a bowl
3. Combine black pepper, mace/allspice, mustard powder, salt, coriander, and cardamom. Add the seasoning to the meat.
4. Run it through the fine grinder on your meat grinder
5. Knead the meat until fat emulsifies with meat
6. Run warm water through one of the casings
7. Rub the sausage tube with oil and slide on a single casing
8. Leave a couple of inches of overhang
9. Fill the entire casing and leave a couple of inches of overhang on both sides
10. Tie up sausage links to desired length
11. Refrigerate for 4 hours or overnight
12. Gently poach sausages over medium heat for about 10 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (132g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 455 | ||
Calories from Fat: 374 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41.5g | 55 % | |
Saturated Fat 16.4g | 82 % | |
Monounsaturated Fat 18.1g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 99.6mg | 31 % | |
Sodium 180.2mg | 6 % | |
Potassium 331.5mg | 9 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 18.9g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 455
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