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Linguica Portuguese Sausage

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. | ---------------------------------------------------------------------------
    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 4 -7 cloves 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
    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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