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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (233g) Recipe makes 4 servings |
||
| Calories 406 | ||
| Calories from Fat 144 | (35%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.0g | 24% | |
| Saturated Fat 8.0g | 39% | |
| Monounsaturated Fat 4.5g | ||
| Polyunsaturated Fat 1.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 85mg | 28% | |
| Sodium 96mg | 4% | |
| Potassium 1116mg | 31% | |
| Total Carbohydrate 34.7g | 11% | |
| Dietary Fiber 23.0g | 92% | |
| Sugars 1.0g | ||
| Protein 40.8g | 81% | |
Ingredients
- 1 1/2 lbs ground buffalo meat or lean beef
- salt
- pepper
- pork sausage casing (3 yards)
- 2 tablespoons fat or vegetable oil, see note
- 8 ounces fresh sage
Directions
1
The recipe calls for 2 tbsp rendered fat.2
Season the meat with the salt and pepper and stuff the casing carefully. Do NOT puncture the casing. Tie into 5 inch lenths.3
Roast at 375F oven for 15 to 20 minutes or fry in the rendered fat until cooked completely.4
Place half the sage on the aluminum foil. Place sausage on top and cover with remaining sage. Wrap tightly and let cool for 1 1/2 hours. Unwrap and serve.
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