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Homemade Polish Sausage (Kielbasa)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)449.227
Energy (kCal)3076.4043
Carbohydrates (g)20.7209
Total fats (g)126.5409
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak casings in warm water. | 2. Using a coarse disk, grind meats and fat together. | 3. Add remaining ingredients and mix well. | 4. Stuff the casings, creating 18-24 inch links. | 5. Allow to dry 3-4 hours in a cool place or refrigerate uncovered for 24 hours. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    foot hog casing 6 1210.4027 0.0 269.2806 6.8
    pork butt 3 lb cubed lean 1210.4027 0.0 269.2806 6.8
    beef chuck 1 cubed lean 634.6681 1.4053 95.7896 27.5174
    veal 1/2 lb cubed 303.73400000000004 3.1733 49.1868 10.4947
    pork 1/2 lb cubed fat 852.768 0.0 31.5479 79.5388
    salt 2 1/2 1/2 - - - -
    black pepper 3 teaspoons ground 17.319000000000003 4.4125 0.7169 0.2249
    marjoram 2 teaspoons ground 3.252 0.7267 0.1519 0.0845
    summer savory 2 teaspoons ground 1210.4027 0.0 269.2806 6.8
    allspice 1/2 teaspoon ground 2.4985 0.6851 0.0579 0.0826
    garlic clove 3 minced 13.41 2.9754 0.5724 0.045
    paprika 2 tablespoons sweet 38.352 7.3426 1.923 1.7530000000000001

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



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