Directions:
- Mince the pork, then stir in the suet, breadcrumbs, seasoning, and sage (if desired). Combine very well and add sufficient beaten egg to bind the mixture. The beaten egg is used to hold the sausage mixture together, as it is not being placed in skins or casings.
- Mix in ginger, mace and cloves. Form into sausage shapes and coat with a little flour. Heat the fat and fry the sausages until brown. Serve with vegetables.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 6521.46 Kcal (27304 kJ) | ||
| Calories from fat | 6020.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 668.94g | 1029% | |
|---|---|---|---|
| Cholesterol | 807.65mg | 269% | |
| Sodium | 829.32mg | 35% | |
| Potassium | 2368.15mg | 50% | |
| Total Carbs | 41.67g | 14% | |
| Sugars | 4.55g | 18% | |
| Dietary Fiber | 2.43g | 10% | |
| Protein | 76.07g | 152% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 3.3mg | 18% | |
| Calcium | 205.5mg | 21% | |
| Amount Per 100 g | |||
| Calories | 553.21 Kcal (2316 kJ) | ||
| Calories from fat | 510.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 56.75g | 1029% | |
|---|---|---|---|
| Cholesterol | 68.51mg | 269% | |
| Sodium | 70.35mg | 35% | |
| Potassium | 200.89mg | 50% | |
| Total Carbs | 3.53g | 14% | |
| Sugars | 0.39g | 18% | |
| Dietary Fiber | 0.21g | 10% | |
| Protein | 6.45g | 152% | |
| Iron | 0.3mg | 18% | |
| Calcium | 17.4mg | 21% | |
* 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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