Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Milk | 1 cup (244ml) whole | 149 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Savory | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 lb fresh pork shoulder, trimmed well
- 1 small onion, sliced
- 4 garlic cloves
- 2 tsp dried sage, crumbled
- 1 tsp dried savory, crumbled
- 2 tsp salt (optional)
- ½ tsp ground black Pepper
- 6 tbsp milk
Directions
Trim pork of all fat; Cut into 1½-inch cubes. Freeze pork for 30 minutes.
In a meat grinder or food processor, grind pork and then grind pork again with onion and garlic.
In a large bowl, mix seasonings into pork mixture.
Stir in milk 1 tablespoon at a time.
Cover and chill for one hour.
Form into 16 patties, cover and refrigerate ror 12-24 hours to marry flavors. Use within two days or wrap in air-tight paper and freeze.
To cook, over medium-high heat on griddle or in skillet, cook sausages until browned and cooked through.