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Irish Sausages (Bangers)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)37.2158
Energy (kCal)880.4832
Carbohydrates (g)0.6851
Total fats (g)79.7631
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mince the meat and fat twice, then mix very well and season. (Fry a teaspoon or so each time to check the flavor until you get it the way you like it.) | 2. Add the herbs and breadcrumbs and any spices used. | 3. Fill skins as usual. You could probably also make into patties and pan fry. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork 1 1/2 1/2 lean 852.768 0.0 31.5479 79.5388
    pork 8 ounces fat 852.768 0.0 31.5479 79.5388
    allspice 1/2 teaspoon ground 2.4985 0.6851 0.0579 0.0826
    salt 1 teaspoon - - - -
    pepper ground - - - -
    sage 1 pinch dried - - - -
    white breadcrumb 1 ounce 25.2167 0.0 5.61 0.1417
    ginger ground - - - -
    mace - - - -
    nutmeg - - - -
    clove - - - -
    cayenne pepper - - - -
    pork sausage casing 25.2167 0.0 5.61 0.1417

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



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