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Bangers or Oxford Sausages

 

79

Trans-fat Free
 

Ingredients

½ pound ground pork
lean
½ pound ground veal
lean
*
6 ounces ground pork
fat
3 slices bread
white with crust, crumbled or finely chopped
1 teaspoon salt
¼ teaspoon black pepper
*
¼ teaspoon cayenne pepper
*
teaspoon nutmeg
grated
*
teaspoon mace
*
¼ teaspoon thyme
minced fresh or 1/8 ts dried
*
¼ teaspoon marjoram
minced fresh or 1/8 ts dried
*
2 teaspoons sage leaves
minced fresh or 1 ts dried
*
1 teaspoon lemon zest
finely grated
1 large eggs

Directions

Knead together the pork, veal, fat, and bread. Stir the salt, pepper, cayenne, nutmeg and mace, thyme, marjoram, sage, and lemon peel into the egg, then knead into the meat mixture. Firmly stuff the mixture into prepared hog casings. Prick any air pockets with a pin. Poach, braise, or fry them before serving. The raw sausages can be refrigerated for 3 days, poached or braised sausages for 1 week. They can also be frozen, raw, poached, or braised, for 3 months Makes 2 lbs raw sausage

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 265g (9.3 oz)
Amount per Serving
Calories 72256% of calories from fat
 % Daily Value *
Total Fat 45g 69%
Saturated Fat 16g 82%
Trans Fat 0g
Cholesterol 291mg 97%
Sodium 1614mg 67%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 5%
Sugars g
Protein 114g
Vitamin A 4% Vitamin C 5%
Calcium 12% Iron 25%
* based on a 2,000 calorie diet How is this calculated?

 

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