Directions:
- Grind together tenderloin and fat into a large mixing bowl using coarse blade of meat grinder. Add remaining ingredients; mix well. Grind sausage mixture a second time.
- Divide mixture into three 2- pound portions. Shape each portion into a roll, 2 inches in diameter; wrap in waxed paper. Refrigerate overnight.
- Slice sausage rolls into 1/2- inch-thick patties. Cook in a skillet over medium heat until browned, turning once. Drain.
- Note: Sausage rolls may be frozen. Thaw in refrigerator before slicing into patties.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2570.72 Kcal (10763 kJ) | ||
| Calories from fat | 1911.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 212.42g | 327% | |
|---|---|---|---|
| Cholesterol | 631.88mg | 211% | |
| Sodium | 5142.46mg | 214% | |
| Potassium | 2860.96mg | 61% | |
| Total Carbs | 3.26g | 1% | |
| Sugars | 0.52g | 2% | |
| Dietary Fiber | 1.47g | 6% | |
| Protein | 148.7g | 297% | |
| Vitamin C | 3.7mg | 6% | |
| Iron | 6.9mg | 38% | |
| Calcium | 139.6mg | 14% | |
| Amount Per 100 g | |||
| Calories | 277.83 Kcal (1163 kJ) | ||
| Calories from fat | 206.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.96g | 327% | |
|---|---|---|---|
| Cholesterol | 68.29mg | 211% | |
| Sodium | 555.78mg | 214% | |
| Potassium | 309.2mg | 61% | |
| Total Carbs | 0.35g | 1% | |
| Sugars | 0.06g | 2% | |
| Dietary Fiber | 0.16g | 6% | |
| Protein | 16.07g | 297% | |
| Vitamin C | 0.4mg | 6% | |
| Iron | 0.7mg | 38% | |
| Calcium | 15.1mg | 14% | |
* 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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