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Sicilian Style Sausage

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)437.8849
Energy (kCal)2722.4081
Carbohydrates (g)10.5839
Total fats (g)91.2198
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Grind meat and fat together through a coarse disk. | 2. Place in a large bowl. Add remaining ingredients to meat and mix well to combine. | 3. Stuff mixture into casings and twist off into 3 - 4 inch links. | 4. Refrigerate and use within 3 days or freeze. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork sausage casing 5 1815.6041 0.0 403.9209 10.2
    pork butt 4 1/2 lb cubed lean 1815.6041 0.0 403.9209 10.2
    pork 1/2 lb cubed fat 852.768 0.0 31.5479 79.5388
    salt 2 1/2 1/2 - - - -
    black pepper 3 teaspoons coarse ground 17.319000000000003 4.4125 0.7169 0.2249
    fennel seed 3 teaspoons 20.7 3.1374 0.948 0.8922
    red pepper crushed - - - -
    garlic 2 cloves minced 8.94 1.9836 0.3816 0.03
    anise seed 1 teaspoon 7.077000000000001 1.0504 0.3696 0.3339

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



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