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Cypriot Sausage Sheftalia

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)406.5471
Energy (kCal)4641.1405
Carbohydrates (g)31.818
Total fats (g)309.35
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix all ingredients together (except caul). | 2. Wash caul in water and vinegar and spread out and cut into 15cm squares and then make a palm full of mince mixture into a torpedo shape and place onto caul and wrap making sure to completely cover mince then refridgerate for at least 4 hours.Then cook slowly over open coals so you dont burn caul.They are ready when they are a deep golden brown.Serve with a lemon . | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork mince 1 kg 889.4927 0.0 197.8871 4.9971
    lamb 1 kg ground 2670.0478 0.0 168.803 215.9039
    pork 250 g diced fat 940.0 0.0 34.775 87.675
    caul 500 889.4927 0.0 197.8871 4.9971
    onion 2 diced 120.0 28.02 3.3 0.3
    parsley 1 cup chopped 21.6 3.798 1.7819999999999998 0.474
    salt pepper 889.4927 0.0 197.8871 4.9971

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



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