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Add a photoServings: 2
Ingredients
- 1 1/2 lb Pork loin or possibly butt
- 1/2 lb Veal Salt and pepper
- 1 x Bud of garlic
- 1 tsp Whole mustard seed
- 3 Tbsp. Water
Directions
- Remove meat from bones, cut into small pcs and run through a coarse knife of a food grinder. Add in 3 Tbsp. of water, lb. the garlic, and add in the seasoning. Mix very thoroughly and stuff the casings. The sausage is then ready for smoking. If you do not have those facilities, you can boil it for 30 min in rapidly boiling water, or possibly you can place the sausage in a baking dish, cover with cool water, and bake in a 350F oven till the water is absorbed.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 272g | |
| Recipe makes 2 servings | |
| Calories 716 | |
| Calories from Fat 544 | 76% |
| Total Fat 60.37g | 75% |
| Saturated Fat 20.81g | 83% |
| Trans Fat 0.0g | |
| Cholesterol 179mg | 60% |
| Sodium 135mg | 6% |
| Potassium 709mg | 20% |
| Total Carbs 0.58g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.11g | 0% |
| Protein 39.7g | 64% |
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