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Fennel and Paprika Sausage Recipe
|Lean pork butt||3 Pound, cut into thin strips, then into the smallest pieces possible|
|Fennel seeds||1 Teaspoon|
|Paprika||1 1⁄2 Tablespoon|
|Orange juice||1⁄2 Cup (8 tbs), strained|
|Salt||1 1⁄2 Tablespoon|
|Sausage casing||2 , washed and drained|
Serving size: Complete recipe
Calories 2025 Calories from Fat 736
% Daily Value*
Total Fat 82 g125.9%
Saturated Fat 27.7 g138.6%
Trans Fat 0.5 g
Cholesterol 816.6 mg
Sodium 9640.7 mg401.7%
Total Carbohydrates 48 g16.1%
Dietary Fiber 10.7 g42.9%
Sugars 13.5 g
Protein 261 g522.8%
Vitamin A 242.4% Vitamin C 131.7%
Calcium 30.9% Iron 127.2%
*Based on a 2000 Calorie diet
Put the cut meat into a large bowl.
Add the salt, pepper, fennel seeds and paprika, and mix well.
Refrigerate the mixture and keep it cold for ease in handling.
Wash the casing thoroughly in lukewarm water, and stuff it with the meat mixture, packing it firmly.
Tie the casing with string about every 5 inches [12 1/2 cm.] to form the sausages.