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Ingredients
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9 pounds pork shoulder, cut into cubes
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¼ cup fennel seed
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3 tablespoons garlic powder
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2 tablespoons crushed red pepper flakes
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2 tablespoons dried parsley
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4 teaspoons salt
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2 teaspoons ground black pepper
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½ cup dry white wine
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15 feet 1 1/2 inch diameter hog casings, rinsed
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 (per serving)
154 | Calories |
11g | Fat |
1g | Carbs |
12g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 36 | |
Calories 154 | |
% 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.