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German Homemade Bockwurst

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)352.6791
Energy (kCal)2395.1399
Carbohydrates (g)29.25
Total fats (g)92.3484
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Grind veal and pork 3 times. | 2. Chop suet fine. | 3. Combine the meat with suet, cream, chives, onion, and seasonings. | 4. Mix smoothly. | 5. Stuff into sheep casings. | 6. Tie in 4 or 5-inch lengths. | 7. Cover with hot water. | 8. Bring to a boil, then lower and heat and simmer 15 minutes. | 9. Serves 10 or more. | 10. Luchow's German Cookbook. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    veal 2 lb 1214.9361 12.6934 196.7471 41.9788
    pork shoulder 1 1/2 1/2 863.602 0.0 153.2723 23.1201
    suet 1 242.109 0.0 0.4253 26.649
    heavy cream 1 pint - - - -
    chive 3 tablespoons minced 2.7 0.3915 0.2943 0.0657
    onion 1 minced 64.0 14.944 1.76 0.16
    salt 1 1/2 1/2 - - - -
    pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    mace 1/4 teaspoon 2.0188 0.2146 0.0285 0.1376
    nutmeg 1/4 teaspoon grated 2.8875 0.2711 0.0321 0.1997
    casing washed - - - -

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



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