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Hot Italian Sausage

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)328.5564
Energy (kCal)8792.366
Carbohydrates (g)47.5994
Total fats (g)805.7565
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cube Pork make sure you have a ratio of about 3 to one meat to fat . I use pork butt and works fine. | 2. Run through meat grinder using a medium coarse blade. Once. | 3. Mix in remaining ingredients and run through again. | 4. Stuff in to pork casings and freeze. Cook as a raw sausage. | 5. Or wrap in plastic wrap in medium sized links (about 1 inch diameter and about 6 inches long) wrap tightly and tie off ends and poach in almost boiling water at first, then increase to slow boil for ten minutes. Remove and unwrap. Put in freezer bags squeezing out air. Freeze. To cook:thaw, reheat in skillet with a little butter until browned. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork 5 8527.68 0.0 315.4788 795.3876
    red wine 1 cup - - - -
    parsley 1 cup chopped 21.6 3.798 1.7819999999999998 0.474
    salt 5 teaspoons - - - -
    garlic clove 1 tablespoon minced 12.665 2.8101 0.5406 0.0425
    pepper 1 tablespoon ground 17.319000000000003 4.4126 0.7169 0.2249
    cayenne 3 teaspoons 17.172 3.0580000000000003 0.6485 0.9326
    fennel seed 5 tablespoons 100.05 15.1641 4.582 4.3123
    chili pepper flake 2 teaspoons - - - -
    paprika 5 tablespoons 95.88 18.3566 4.8076 4.3826

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



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