Ingredients:

Preparation:

combine ingredients-mix well run cold water through casings and soak for 2 hours, drain return to cold water blow through one end, discarding any sections with holes drain well fit sausage tube onto a meat grinder slide casings onto tube, tie end of casing loosely fill casings, tie at regular intervals into links cover and chill for 1-48 hours or freeze to store prepare as desired

Nutritional Information:

306 Calories (kcal); 24g Total Fat; (72% calories from fat); 19g Protein; 2g Carbohydrate; 82mg Cholesterol; 535mg Sodium