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German Sausage

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)225.1288
Energy (kCal)1030.514
Carbohydrates (g)4.9024
Total fats (g)6.3628
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut the meat (and fat, if necessary) into chunks. Spread out on a pie pan or cookie sheet and place in the freezer to chill (not long enough to freeze, just long enough to become firm). | 2. Grind the meat and fat together twice, using a coarse blade. | 3. Add the spices to the meat and fat mixture and knead it in thoroughly. | 4. Cover and refrigerate at least a couple of hours or overnight. | 5. The sausage can be stuffed into prepared casings or formed into patties or appropriate bulk portions and refrigerated for up to 3 days before use after which any remaining should be frozen. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork butt 2 1/2 boneless 1008.669 0.0 224.4005 5.6667
    sage 2 1/2 1/2 rubbed - - - -
    salt 2 teaspoons - - - -
    pepper 1 1/2 1/2 ground 8.6595 2.2063 0.3585 0.1125
    marjoram 1 1/2 1/2 2.439 0.545 0.1139 0.0634
    red pepper flake 1 teaspoon crushed 1008.669 0.0 224.4005 5.6667
    savory 1/2 teaspoon - - - -
    cayenne pepper 1/2 teaspoon ground 2.862 0.5097 0.1081 0.1554
    nutmeg 1/4 teaspoon ground 2.8875 0.2711 0.0321 0.1997
    allspice 1 teaspoon 4.997 1.3703 0.1157 0.1651

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



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