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Pork Sausage

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Submitted by JenniferFisher

YIELD

1 batch

PREP

20 min

COOK

0 min

READY

20 min

Ingredients

3 1.4
POUNDS KG PORK SHOULDER
¼ 59
CUP ML ONIONS
minced
4 2E+1
TEASPOONS ML SAGE *
½ 2.5
TEASPOON ML SAVORY
3 15
TEASPOONS ML SALT
1 237
CUP ML PARSLEY LEAVES
chopped
½ 2.5
TEASPOON ML CHERVIL *
0.6
TEASPOON ML MARJORAM *
1 1
EACH EACH ALLSPICE *
6 3E+1
TEASPOONS ML WATER
1 1
EACH EACH EGGS
3 15
TEASPOONS ML VEGETABLE SHORTENING *

Directions

Chill pork for about 20 minutes (makes grinding easier).

Combine all ingredients except for the water and egg.

Sprinkle mix over the pork. grind pork, add water and egg.

Mix in mixer with flat beater for 1 minute on stir speed.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 389g (13.7 oz)
Amount per Serving
Calories 808 53% from fat
 % Daily Value *
Total Fat 47g 73%
Saturated Fat 17g 83%
Trans Fat 0g
Cholesterol 353mg 118%
Sodium 2048mg 85%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 176g
Vitamin A 27% Vitamin C 38%
Calcium 9% Iron 35%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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