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Pork Chorizo Sausage Mix

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)134.4945
Energy (kCal)3506.848
Carbohydrates (g)11.4506
Total fats (g)320.8437
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. IMPORTANT NOTE: | 2. Please make sure to choose a fatty piece of pork and ask your butcher to grind it for you. If you use the lean ground pork ready-to-go in the supermarket then your sausage will be dry with an almost gritty consistency. I find the boneless country ribs have a great fat to meat ratio. | 3. DIRECTIONS: | 4. Combine ingredients with pork. Use your blender or food processor to grind mix until smooth -- you will have to stop it and stir frequently. | 5. IF YOU WANT TO MAKE LINKS: | 6. You will need 1 yard sausage casing. | 7. Stuff the mixture through the sausage stuffer into the casings and twist into links. | 8. Dry the sausages by hanging them in a cool place, it may then be kept for several weeks. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork 2 lbs ground 3411.072 0.0 126.1915 318.155
    hot red pepper 2 teaspoon minced crushed 2.5 0.5506 0.1169 0.0275
    chipotle marinade 1 ounce flavored 25.2167 0.0 5.61 0.1417
    vinegar 1/4 cup 12.5475 0.5557 0.0 0.0
    oregano 1 teaspoon 2.65 0.6892 0.09 0.0428
    garlic clove 3 crushed 25.2167 0.0 5.61 0.1417
    chili powder 2 tablespoons 45.12 7.952000000000001 2.1536 2.2848
    black pepper 1 teaspoon ground 5.773 1.4708 0.239 0.075
    salt 1 teaspoon - - - -
    cumin 1/4 teaspoon ground 1.9688 0.2323 0.0935 0.1169

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



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