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Ingredients
US|METRIC
16 SERVINGS
- 3 lb. pork shoulder (trimmed well)
- 1 small onion (sliced)
- 4 cloves garlic
- 2 tsp. dried sage (crumbled)
- 1 tsp. dried savory (crumbled)
- 2 tsp. salt (optional)
- 1/2 tsp. ground black pepper
- 6 Tbsp. milk
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Directions
- Trim pork of all fat; cut into 1 1/2-inch cubes. Freeze pork for 30 minutes. In meat grinder or food processor, grind pork and then grind pork again with onion and garlic. In large bowl, mix seasonings into pork mixture. Stir in milk 1 tablespoon at a time. Cover and chill for one hour.
- Form into 16 patties, cover and refrigerate for 12-24 hours to marry flavors. Use within two days or wrap in air-tight paper and freeze.
- To cook, over medium-high heat on griddle or in skillet, cook sausages until browned and cooked through.
NutritionView More
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130Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories130Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol60mg20% |
| Sodium360mg15% |
| Potassium310mg9% |
| Protein17g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate<1g0% |
| Dietary Fiber0g0% |
| Sugars0g |
| Vitamin A0% |
| Vitamin C2% |
| Calcium2% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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