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Oxford Sausages

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)249.57
Energy (kCal)3145.7393
Carbohydrates (g)9.8209
Total fats (g)229.6219
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large bowl, combine the minced meat with the suet, breadcrumbs, lemon zest, nutmeg and herbs. | 2. Mix well, then add the egg and mix again with a fork until everything is thoroughly combined. Season to taste with salt and pepper. | 3. Form the mixture into sausage shapes with floured hands. Then, coat each sausage with flour, and shake off any excess. | 4. Cook the sausages under a hot grill, 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)
    veal 1 lb ground 607.4680000000001 6.3467 98.3736 20.9894
    pork shoulder 1 lb ground 575.7346 0.0 102.1816 15.4134
    suet 7 ounces shredded 1694.763 0.0 2.9768 186.543
    white breadcrumb 7 ounces 176.5167 0.0 39.27 0.9917
    lemon zest 1 176.5167 0.0 39.27 0.9917
    nutmeg 1 teaspoon ground 11.55 1.0844 0.1285 0.7988
    sage leaf 6 chopped 176.5167 0.0 39.27 0.9917
    thyme 1 teaspoon chopped 0.8079999999999999 0.1956 0.0445 0.0134
    marjoram 1 teaspoon chopped 1.626 0.3634 0.076 0.0422
    savory 1 teaspoon chopped - - - -
    egg 1 beaten 71.5 0.36 6.28 4.755
    black pepper 1 teaspoon crushed 5.773 1.4708 0.239 0.075
    salt 1 teaspoon - - - -
    plain flour 176.5167 0.0 39.27 0.9917

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



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