Directions:
- Combine pork shoulder, fat back, and remaining ingredients, except casings, in a bowl and mix thoroughly. Cover and refrigerate several hours.
- Rinse casings thoroughly in lukewarm water. Tie one end of a casing and stuff by pushing meat through a funnel inserted in the untied end; tie other end. Continue until all the meat and casings have been used.
- Poach sausages in boiling water for 1 hour. Cool. Cut into slices and fry in a skillet until browned.
- Note: If desired, omit casing, form sausage into patties, and fry until cooked.
- Culinary Arts Institute Greek Cookbook.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 702.79 Kcal (2942 kJ) | ||
| Calories from fat | 482.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 53.61g | 82% | |
|---|---|---|---|
| Cholesterol | 196.74mg | 66% | |
| Sodium | 1369.29mg | 57% | |
| Potassium | 908.83mg | 19% | |
| Total Carbs | 2.63g | 1% | |
| Sugars | 0.08g | 0% | |
| Dietary Fiber | 0.87g | 3% | |
| Protein | 49.87g | 100% | |
| Vitamin C | 6.2mg | 10% | |
| Iron | 3.3mg | 18% | |
| Calcium | 78.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 240.41 Kcal (1007 kJ) | ||
| Calories from fat | 165.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.34g | 82% | |
|---|---|---|---|
| Cholesterol | 67.3mg | 66% | |
| Sodium | 468.41mg | 57% | |
| Potassium | 310.9mg | 19% | |
| Total Carbs | 0.9g | 1% | |
| Sugars | 0.03g | 0% | |
| Dietary Fiber | 0.3g | 3% | |
| Protein | 17.06g | 100% | |
| Vitamin C | 2.1mg | 10% | |
| Iron | 1.1mg | 18% | |
| Calcium | 26.9mg | 8% | |
* 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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