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  • Slovenian Sausage

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    Textiles Cañamas
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    This recipe provides instructions for making Slovenian sausage using ground pork shoulder, red wine, garlic, salt, and black pepper. The pork mixture is seasoned and refrigerated for 30 minutes before being stuffed into natural sausage casings using a sausage stuffer. The links are tied off and can be eaten within 3 days. Each 4-ounce serving contains 301 calories, 24g fat, 0g carbs, and 19g protein.

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    Slovenian Sausage

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    This recipe provides instructions for making Slovenian sausage using ground pork shoulder, red wine, garlic, salt, and black pepper. The pork mixture is seasoned and refrigerated for 30 minutes before being stuffed into natural sausage casings using a sausage stuffer. The links are tied off and can be eaten within 3 days. Each 4-ounce serving contains 301 calories, 24g fat, 0g carbs, and 19g protein.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    22 views1 page

    Slovenian Sausage

    Uploaded by

    Textiles Cañamas
    This recipe provides instructions for making Slovenian sausage using ground pork shoulder, red wine, garlic, salt, and black pepper. The pork mixture is seasoned and refrigerated for 30 minutes before being stuffed into natural sausage casings using a sausage stuffer. The links are tied off and can be eaten within 3 days. Each 4-ounce serving contains 301 calories, 24g fat, 0g carbs, and 19g protein.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 1

    Slovenian Sausage

    CDKitchen https://www.cdkitchen.com
    Serves/Makes: 40 | Ready In: 30-60 minutes

    Ingredients:
    4 cloves garlic
    6 tablespoons red wine
    5 tablespoons salt
    2 tablespoons ground black pepper
    10 pounds coarsely ground pork shoulder
    Natural sausage casings, soaked and well rinsed

    Directions:
    Crush garlic and stir into red wine. Sprinkle wine/garlic mixture and salt and pepper over pork. Blend well.
    Let mixture rest for a half-hour in refrigerator (important).

    Fill the casings: Using a mechanical sausage stuffer from a kitchen cookware store, and following
    manufacturer's directions, stuff meat mixture into sausage casings. Tie off into approximately 4-ounce links.
    Use within 3 days of preparation.

    Recipe Location: https://www.cdkitchen.com/jumpto/47685/


    Recipe ID: 47685

    Nutrition:
    per serving: 301 calories, 24g fat, 0g carbohydrates, 19g protein.

    Don't forget to stop back at CDKitchen and write a review or upload a picture of this recipe!

    This recipe is from CDKitchen https://www.cdkitchen.com


    © 1995-2020 CDKitchen, Inc.

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