JON’S SPECIAL SAUSAGE

PORTIONS: 16 ( 4 oz each)

INGREDIENTS

4 lb. ground pork
1 tbsp. garlic, powder
1 tsp. ground black pepper
1 tbsp. salt
3 tsp. red pepper flakes
1/ 4 tsp. cayenne pepper
1 tsp. dried thyme
2 tsp. oregano
1 tbsp. fennel seeds, powder
1 tsp. cumin, powder
2 tbsp. Spanish paprika.
1 cup water

PREPARATION

Mix well, the ground pork with the rest of the ingredients.
Make a small patty and cook it in a pan and taste it. Adjust seasoning if necessary.
Place the sausage stuffer in the machine.
Tight up one end of the sausage casing and place the other end over the stuffer tube, and fill in
the sausages casing. Do not fill in too tight or the sausage will burst open.
Make one long sausage. Choose a length of the sausage you want to make, and at that point,
twist the sausage. The next sausage, twist it in the opposite direction and keep repeating this
process until the end and tight it up with the twine. Tight with twine every single sausage and
refrigerate immediately. Can be kept in refrigerator for two days, after that is recommendable to
freeze it.

NUTRITION FACT PER SERVING (1 sausage )

Calories            241            Trans Fat       0.0 g        Carbohydrates      1.5 g
Total Fat              16.5 g     Cholesterol  76 mg        Dietary Fiber        0.7 g
Saturated Fat         6.1 g      Sodium      520 mg        Protein                20.6 g