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Reduced-Fat Italian Sausage

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)46.4075
Energy (kCal)515.8778
Carbohydrates (g)13.8162
Total fats (g)29.3365
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a small bowl, combine the dry TVP, hot water, and bouillon (if using). Let sit for about 10 minutes, or until all of the water is absored. | 2. By hand, combine the TVP with the ground beef; mix very well. | 3. Gently mix in the remaining ingredients (also by hand). | 4. Saute in a skillet over medium-high until beef is cooked. | 5. Great in any recipe (spaghetti, pizza, stuffed peppers, etc.) Freezes well. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable 1/4 cup textured 27.265 6.1845 1.0972 0.0665
    hot water 1/4 cup 0.0 0.0 0.0 0.0
    beef bouillon 1/4 teaspoon 0.0875 0.0005 0.0142 0.0028
    beef 1/2 lb ground 449.05699999999996 0.0 44.0439 28.8712
    white onion 1/4 cup minced 16.0 3.736 0.44 0.04
    red wine 2 tablespoons listed 5.662000000000001 0.0805 0.0119 0.0
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    fennel 1 1/4 1/4 0.7023 0.1654 0.0281 0.0045
    paprika 1 teaspoon 6.486000000000001 1.2418 0.3252 0.2965
    salt 3/4 teaspoon - - - -
    red pepper flake 1/4 teaspoon crushed - - - -
    black pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    bay leaf 1/8 teaspoon crushed 0.2348 0.0562 0.0057 0.0063

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



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