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Ingredients
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1 pound ground pork
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1 large onion, finely chopped
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½ cup finely chopped fresh parsley
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1 pinch salt and pepper to taste
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1 tablespoon vinegar
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½ pound caul fat
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10 skewers
Directions
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In a medium bowl, mix together the ground pork, onion, parsley, salt and pepper.
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Fill a bowl with warm water, and add the vinegar. Dip the caul fat into the water, and keep submerged for 1 minute to wash. Rinse in cold water. Carefully open up the caul fat on a clean work surface, and cut into 4 inch (10 cm) squares.
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Place a small compressed handful of the sausage near the edge of one square. Fold the sides over, and roll up firmly. Repeat with remaining meat and fat until you have about 10 sausages.
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Prepare a charcoal grill for high heat. Place sausages onto skewers.
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Grill the sausages for 20 minutes, turning frequently until the outside is crispy and dark, and the inside is no longer pink.
Nutrition Facts (per serving)
1070 | Calories |
103g | Fat |
6g | Carbs |
28g | Protein |
Nutrition Facts | |
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Servings Per Recipe 3 | |
Calories 1070 | |
% Daily Value * | |
Total Fat 103g | 133% |
Saturated Fat 52g | 258% |
Cholesterol 160mg | 53% |
Sodium 97mg | 4% |
Total Carbohydrate 6g | 2% |
Dietary Fiber 1g | 4% |
Total Sugars 3g | |
Protein 28g | 55% |
Vitamin C 17mg | 19% |
Calcium 48mg | 4% |
Iron 2mg | 12% |
Potassium 585mg | 12% |
* 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.