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Hot Italian Sausage "venison"

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)130.9698
Energy (kCal)3521.54
Carbohydrates (g)22.1306
Total fats (g)321.1993
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix meats together. | 2. In a seperate container mix dry ingredients thoroughly. | 3. Combine meat and spices, mix thoroughly. | 4. Add water. | 5. Can be used right away, but for best results, put it into an air tight container and set in refrigerator for 24 hours. | 6. Can be stuffed into Medium Casings or used in bulk form depending on your recipe. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    venison 2 lbs ground - - - -
    pork 2 lbs ground 3411.072 0.0 126.1915 318.155
    garlic 3 1/2 teaspoons minced 14.602 3.2399 0.6233 0.049
    salt 4 1/2 teaspoons - - - -
    fennel seed 7 teaspoons 48.3 7.3206 2.2119999999999997 2.0818
    cayenne pepper 1 1/4 1/4 7.155 1.2742 0.2702 0.3886
    red pepper flake 3 1/4 1/4 - - - -
    black pepper 7 teaspoons ground 40.411 10.2959 1.6728 0.5249
    cold water 1/4 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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