Italian Sausage


food network
305 mins (prep 50, cooking 15)
8 ingredients
2 pounds or 10 to 12 (4-inch) sausage links


Categories:  sausage , winter , european , italian , skillet , fall , meat , pork , summer , spring ,
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Ingredients

  • 1 1/2 teaspoons fennel seed
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons black pepper
  • 1 tablespoon chopped parsley leaves
  • 2 pounds pork butt (2 1/2 pounds with bone), diced into 1/4-inch pieces
  • 5 feet of 36 millimeter collagen casings (do not allow to get wet at any time)
  • shortening, to lubricate nozzle of stuffer
  • special equipment: meat grinder with stuffing attachment or manual stuffer

Nutrition

Serving Size (14.89 g)
Servings 2
Amount per Serving
Calories 22.03 Calories from Fat 6.03
% Daily Value *
Total Fat 0.67g 2.06%
Saturated Fat 0.07g 0.69%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 2329.47mg 194.12%
Total Carbohydrate 4.3g 2.86%
Dietary Fiber 2.41 g 19.25%
Sugars 0.02 g %
Protein 0.97g 3.87%
Vitamin A 25.21IU% Vitamin C 0.78mg%
Calcium 62.03mg% Iron 1.06mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
chopped parsley, pork butt, , or, grinder, special equipment
 

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