Directions:
- Make brine by combining first four ingredients and bringing to a boil in a saucepan.
- Cut sausage into equal sized links, approximately 3 each.
- Place sausage and bay leaves into a sterilized gallon size glass jar.
- Pour brine over sausage and seal jug.
- Store in refrigerator for 2-3 days. The longer it sits, the better it gets.
- Note: Your ability to fit all of the sausage into the jar will depend on what brand you buy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 549.39 Kcal (2300 kJ) | ||
| Calories from fat | 367.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.85g | 63% | |
|---|---|---|---|
| Cholesterol | 158.73mg | 53% | |
| Sodium | 2727.88mg | 114% | |
| Potassium | 20.97mg | 0% | |
| Total Carbs | 10.11g | 3% | |
| Sugars | 0.18g | 1% | |
| Dietary Fiber | 0.16g | 1% | |
| Protein | 29.65g | 59% | |
| Vitamin C | 39.7mg | 66% | |
| Iron | 2.4mg | 13% | |
| Calcium | 29.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 99.96 Kcal (419 kJ) | ||
| Calories from fat | 66.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.43g | 63% | |
|---|---|---|---|
| Cholesterol | 28.88mg | 53% | |
| Sodium | 496.32mg | 114% | |
| Potassium | 3.81mg | 0% | |
| Total Carbs | 1.84g | 3% | |
| Sugars | 0.03g | 1% | |
| Dietary Fiber | 0.03g | 1% | |
| Protein | 5.4g | 59% | |
| Vitamin C | 7.2mg | 66% | |
| Iron | 0.4mg | 13% | |
| Calcium | 5.4mg | 3% | |
* 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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