Recipe Details
Ingredients
-
9poundspork shoulder, cut into cubes
-
¼cupfennel seed
-
3tablespoonsgarlic powder
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2tablespoonscrushed red pepper flakes
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2tablespoonsdried parsley
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4teaspoonssalt
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2teaspoonsground black pepper
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½cupdry white wine
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15feet1 1/2 inch diameter hog casings, rinsed
Cooking Directions
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Combine pork, fennel seed, garlic powder, red pepper flakes, parsley, salt, and pepper in a meat grinder; grind through a coarse plate. Mix in white wine and grind again.
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Stuff mixture into rinsed hog casings, twisting into 4-inch lengths. Cover and refrigerate until flavors meld, 8 hours to overnight. Cook as desired, or portion sausages into 1-quart freezer bags and store in the freezer.
Editor’s Note:
Follow your desired recipe to boil, grill, or pan-fry the fresh or frozen sausage links. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe36 | |
| Calories154 | |
| % Daily Value * | |
| Total Fat 11g |
14% |
| Saturated Fat 4g |
20% |
| Cholesterol 45mg |
15% |
| Sodium 294mg |
13% |
| Total Carbohydrate 1g |
0% |
| Dietary Fiber 1g |
2% |
| Total Sugars 0g |
|
| Protein 12g |
24% |
| Vitamin C 1mg |
1% |
| Calcium 23mg |
2% |
| Iron 1mg |
5% |
| Potassium 195mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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