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Bayerischer Wurstsalat (Barvarian Sausage Salad)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)26.8418
Energy (kCal)995.1278
Carbohydrates (g)20.4341
Total fats (g)90.3305
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut the knockwurst into small cubes. | 2. Mince the pickles and onion. | 3. Mix together the vinegar, mustard and oil. | 4. Add salt, pepper, paprika and sugar. | 5. Adjust seasonings if desired. | 6. Add the capers; mix well. | 7. Stir in the chopped knockwurst, pickles, and onions. | 8. Just before serving, garnish with chopped parsley. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    knockwurst 1/2 lb Cooked Cooled 696.2776 7.2576 25.1749 62.8237
    pickle 2 - - - -
    onion 1 44.0 10.274000000000001 1.21 0.11
    vinegar 3 tablespoons 9.387 0.4157 0.0 0.0
    dijon mustard 1 tablespoon - - - -
    vegetable oil 2 tablespoons 234.46400000000003 0.0 0.0 27.2
    salt 1/2 teaspoon - - - -
    pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    paprika 1/4 teaspoon 1.6215 0.3104 0.0813 0.0741
    sugar 1/4 teaspoon 4.5885 1.1477 0.0 0.0
    caper 1 tablespoon 1.9780000000000002 0.4205 0.203 0.07400000000000001
    parsley 1 tablespoon Chopped 1.368 0.2405 0.1129 0.03

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



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