Ingredients:
- 1 tsb salt
- 1/4 tsb black pepper
- 1/4 tsb cayenne pepper
- 1/8 tsb mixed grated nutmeg
- 1/8 tsb mace
- 1/4 tsb minced fresh thyme or 1/8 tsb dried thyme
- 1/4 tsb minced fresh marjoram or 1/8 tsb dried marjoram
- 2 tsb minced fresh sage or 1 tsb dried sage
- 1 tsb loosely packed finely grated lemon peel
- 1 lrg egg
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 castings.
- Prick any air pockets with a pin. Poach, braise, or fry them before serving.
- The raw sausages can be refrigerated for three 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 281.89 Kcal (1180 kJ) | ||
| Calories from fat | 203.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.57g | 35% | |
|---|---|---|---|
| Cholesterol | 111.07mg | 37% | |
| Sodium | 90.44mg | 4% | |
| Potassium | 268.26mg | 6% | |
| Protein | 18.65g | 37% | |
| Iron | 0.9mg | 5% | |
| Calcium | 23.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 258.76 Kcal (1083 kJ) | ||
| Calories from fat | 186.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.72g | 35% | |
|---|---|---|---|
| Cholesterol | 101.95mg | 37% | |
| Sodium | 83.02mg | 4% | |
| Potassium | 246.24mg | 6% | |
| Protein | 17.12g | 37% | |
| Iron | 0.8mg | 5% | |
| Calcium | 21.9mg | 2% | |
* 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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