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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

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| 1. Using a spice grinder or food processor, pulverize the salt, black pepper and sugar. In a large bowl, mix together the pork shoulder, back fat, garlic powder, mace, coriander, cayenne and ice water. Mix in the salt, pepper and sugar. Use latex gloves when mixing to avoid contamination of the meat, and keep the mixture cold. | 2. Stuff the sausage mixture into the casings and twist off in 3 inch lengths. If you do not have a stuffer, the sausage can be formed into patties or rolled into logs. Refrigerate and use up in one week or freeze for up to 6 weeks. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork shoulder	4	pounds	ground	2302.9386	0.0	408.7263	61.6535
pork back	1	pound	coarse ground fat	403.4676	0.0	89.7602	2.2667
salt	2	tablespoons		-	-	-	-
white sugar	2	tablespoons		97.524	25.195	0.0	0.0
black pepper	1 1/2	teaspoons	ground	8.6595	2.2063	0.3585	0.1125
garlic powder	1	teaspoon		10.261	2.2546	0.5131	0.0226
mace	3/4	teaspoon	ground	6.0562	0.6439	0.0856	0.4128
coriander	1/2	teaspoon	ground	2.682	0.4949	0.1113	0.1599
cayenne pepper	1/4	teaspoon	ground	1.431	0.2548	0.054000000000000006	0.0777
ice water	1/2	cup		0.0	0.0	0.0	0.0
sausage casing	80	inch		403.4676	0.0	89.7602	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.