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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pre-heat oven to 325°F degrees. | 2. Toss the meat in the flour, shaking off excess. | 3. Put into an oven-proof casserole dish. | 4. Add the onion and cloves, pour in the port and just enough stock to cover the meat. | 5. Cover and bake for 3 hours, until the meat is tender. | 6. Meanwhile, mix together the sausage meat, breadcrumbs and parsley, form the mixture into 8 balls. | 7. 40 minutes before the end of the cooking time, stir the redcurrant jelly into the casserole. | 8. Add the sausage meat balls and cook, uncovered, until the meat balls are cooked and slightly brown – do NOT overcook the meat balls. | 9. Skim off any excess fat and serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
	1 1/2		cut	25.2167	0.0	5.61	0.1417
plain flour	1	ounce		25.2167	0.0	5.61	0.1417
onion	1		sliced	44.0	10.274000000000001	1.21	0.11
clove	4	cloves		-	-	-	-
port wine	5	fluid		25.2167	0.0	5.61	0.1417
beef stock	15	fluid		-	-	-	-
sausage meat	8	ounces		25.2167	0.0	5.61	0.1417
breadcrumb	2	ounces		25.2167	0.0	5.61	0.1417
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
red currant jelly	1	tablespoon		25.2167	0.0	5.61	0.1417

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