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Oxford Sausage

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)196.0793
Energy (kCal)6107.3797
Carbohydrates (g)1.6502
Total fats (g)583.4914
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put the meats into a large bowl and add the suet, breadcrumbs, lemon zest, nutmeg and herbs. | 2. Mix well, add the egg and mix again with a fork until everything is thoroughly combined. | 3. With floured hands, form the mixture into sausage (links) shapes. | 4. Coat each sausage with flour, shaking off any excess. | 5. Cook the sausages under a hot broiler, turning frequently, until evenly browned and cooked through. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork 1 lb ground 1705.536 0.0 63.0958 159.0775
    lamb 1 lb ground ground ground 1211.112 0.0 76.5677 97.9322
    suet 12 ounces shredded 2905.308 0.0 5.103 319.788
    breadcrumb 8 ounces 201.7333 0.0 44.88 1.1333
    lemon 1/2 0.6404 0.2058 0.0243 0.0066
    nutmeg 1 teaspoon grated 11.55 1.0844 0.1285 0.7988
    herb 1 tablespoon chopped mixed - - - -
    sage 1 teaspoon chopped - - - -
    egg 1 beaten 71.5 0.36 6.28 4.755
    plain flour 201.7333 0.0 44.88 1.1333

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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