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Homemade Mettwurst

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)31548.9859
Energy (kCal)852887.1273
Carbohydrates (g)1.4498
Total fats (g)79551.0253
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix all the ingredients together well and grind finely through a meat grinder. | 2. Knead the mixture for 5 minutes. | 3. Stuff the mixture into natural skins, naturine skins or silk skins. | 4. Thin sausages need 7 days at lukewarm room temperature to dry properly and thick sausages up to 14 days. | 5. Too much heat in the first 3 days can lead to fermentation. | 6. Either smoke twice or eat as is. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork 500 852768.0 0.0 31547.88 79538.76
    salt 1/2 ounce coarse 106.029 0.0 0.7158 11.4109
    black pepper 1/16 ounce 4.4473 1.1331 0.1841 0.0578
    liquid 1/16 ounce 5.8471 0.1178 0.0643 0.6145
    garlic 1 pinch dried 0.2639 0.0585 0.0113 0.0009
    mustard seed 1/4 teaspoon 2.54 0.1404 0.1304 0.1812

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



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