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Italian Sausage Sweet II

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)449.514
Energy (kCal)2070.1689
Carbohydrates (g)12.2211
Total fats (g)11.8545
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard). | 2. Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use. | 3. Mix all ingredients very well in a large bowl (you're looking for a moist but not runny mixture). | 4. Fill the casings with the mixture and make links by twisting the sausage where you wish the links to be. | 5. Four inches is a good size for a regular serving, smaller links may be made for appetizer servings. | 6. Place the sausage in large saucepan or dutch oven in a single layer; cover and heat over high heat to a low simmer. | 7. Reduce heat to maintain low simmer (sausages may burst if cooked at too high a heat) until the sausage is heated through, approximately 15 minutes. | 8. Drain and let rest for about 15 minutes before slicing; serve while warm. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork butt 5 lb ground 2017.3379 0.0 448.801 11.3334
    salt 2 tablespoons - - - -
    fennel seed 1 1/2 1/2 10.35 1.5687 0.474 0.4461
    black pepper 1 teaspoon 5.773 1.4708 0.239 0.075
    sugar 2 teaspoons 36.708 9.1816 0.0 0.0
    water 1 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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