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Sanguinaccio Abbruzzese Di Gina [blood Sausage]

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)34.805
Energy (kCal)941.94
Carbohydrates (g)0.5
Total fats (g)87.679
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix the blood and the additives and fill a cacciatore skin until half full. | 2. Place into warm water and gradually bring to almost boiling until the sausage floats to the surface. | 3. Plunge into cold water to set and keep for approximately 2 weeks. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork blood 5 - - - -
    sultana 100 - - - -
    orange peel 1 1.94 0.5 0.03 0.004
    white breadcrumb 1/2 loaf - - - -
    pork 250 g fat 940.0 0.0 34.775 87.675
    salt 110 - - - -

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



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