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German Blutwurst

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)190.4739
Energy (kCal)8762.0915
Carbohydrates (g)1.9036
Total fats (g)880.5846
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut HALF of the fat pork and all lean pork in small pieces; add onion. | 2. Cook over moderate heat until fat is flowing; then lower heat and cook 45 minutes. | 3. Add seasonings; mix. | 4. Grind coarsely. | 5. Stir the fresh pork blood gradually into the meat mixture. | 6. Finely dice remaining fat pork and add; mix. | 7. Stuff into casings and tie. | 8. Cover with water. | 9. Bring to a boil; lower heat and simmer 25 minutes. | 10. Serves 8 or more. | 11. Luchow's German Cookbook. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork belly 3 lbs fat 7048.944 0.0 127.0987 721.3601
    pork 1 lb lean 1705.536 0.0 63.0958 159.0775
    spanish onion 1 chopped - - - -
    salt 1 1/2 1/2 - - - -
    pepper 1 teaspoon 5.773 1.4708 0.239 0.075
    clove 1/4 teaspoon powdered 1.4385 0.344 0.0313 0.0682
    ginger 1/4 teaspoon powdered 0.4 0.0888 0.0091 0.0038
    pork 1 pint 1705.536 0.0 63.0958 159.0775
    pork casing washed - - - -

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



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