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Chorizo Espagnole | ||||||||||||
Course : Pork Serves: 4 |
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Ingredients:
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Preparation / Directions: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
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Nutritional Information:306 Calories (kcal); 24g Total Fat; (72% calories from fat); 19g Protein; 2g Carbohydrate; 82mg Cholesterol; 535mg Sodium | ||||||||||||