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Linguica Sausage ( Portuguese )

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)360.1442
Energy (kCal)1651.1993
Carbohydrates (g)5.6369
Total fats (g)10.1675
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut pork into cubes, separating lean meat and fat. | 2. Measure or weigh; you should have equal parts, or 2 pounds each, fat and lean meat. | 3. Grind coarsely. | 4. Combine ground meat in large bowl with remaining ingredients, and mix well with your hands or a heavy spoon. | 5. Cover and chill at least 2 hours or overnight. | 6. Shape into patties or links. | 7. Cook as you would any sausage. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork butt 4 lbs boneless 1613.8703 0.0 359.0408 9.0667
    salt 2 1/2 - 3 1/2 teaspoons - - - -
    garlic clove 4 -7 minced 0.0 0.0 0.0 0.0
    chili pepper 4 -6 crushed - - - -
    coriander 1 tablespoon 0.23 0.0367 0.0213 0.0052
    paprika 1 tablespoon 19.176 3.6713 0.9615 0.8765
    cinnamon 1/2 teaspoon - - - -
    clove 1/2 teaspoon ground 2.877 0.6881 0.0627 0.1365
    allspice 1/2 teaspoon 2.4985 0.6851 0.0579 0.0826
    cider vinegar 1/4 cup 12.5475 0.5557 0.0 0.0
    cold water 1/2 cup 0.0 0.0 0.0 0.0

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



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