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Slovenian Sausage

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ready in: 30-60 minutes
serves/makes:   40

recipe id: 47685

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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


Crush garlic and stir into red wine. Sprikle 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 dlrections, stuff meat mixture into sausage casings. Tie off into approximately 4-ounce links. Use within 3 days of preparation,

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301 calories, 24 grams fat, 0 grams carbohydrates, 19 grams protein per serving. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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