RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.9591
Energy (kCal)	255.6948
Carbohydrates (g)	61.9236
Total fats (g)	1.1593
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0281
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0225
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	1.0741
Tocopherol, beta (mg)	0.0000
Lactose (g)	1.5150
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.1187
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1051
Proline (g)	0.1261
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.6431
Adjusted Protein (g)	0.0000
Cystine (g)	0.0109
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.0275
Copper, Cu (mg)	0.0738
Maltose (g)	0.0000
Zinc, Zn (mg)	1.4110
Total lipid (fat) (g)	1.1593
Vitamin K (phylloquinone) (g)	6.1980
Cholesterol (mg)	3.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0007
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0026
Menaquinone-4 (g)	0.3000
Phytosterols (mg)	12.0870
Folate, total (g)	15.2332
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	94.7157
Energy (kcal)	255.6948
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0013
Fatty acids, total saturated 14:1 (g)	0.0003
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0280
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	52.1217
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0427
Vitamin C, total ascorbic acid (mg)	5.9967
Lutein + zeaxanthin (g)	54.1482
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0859
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	29.8606
Fatty acids, total saturated 16:0 (g)	0.2865
Carbohydrate, by difference (g)	61.9236
Vitamin D (IU)	0.6000
Fructose (g)	1.3165
Fluoride, F (g)	1.3600
Aspartic acid (g)	0.1691
Tyrosine (g)	0.0658
Potassium, K (mg)	336.1552
Fatty acids, total saturated 12:0 (g)	0.0247
Vitamin A, RAE (g)	16.0274
Serine (g)	0.0788
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0741
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0924
Histidine (g)	0.0410
Isoleucine (g)	0.0650
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.2007
Water (g)	115.5962
Fatty acids, total saturated 8:0 (g)	0.0243
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	29.0308
Sodium, Na (mg)	25.7283
Iron, Fe (mg)	0.4292
Energy (kJ)	1069.2425
Ash (g)	0.9095
Caffeine (mg)	0.0000
Glycine (g)	0.0437
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.0707
Fatty acids, total polyunsaturated (g)	0.1014
Vitamin E (alpha-tocopherol) (mg)	0.0763
Sucrose (g)	46.6203
Vitamin B-6 (mg)	0.1035
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0227
Vitamin D (D2 + D3) (g)	0.0300
Vitamin D3 (cholecalciferol) (g)	0.0300
Lysine (g)	0.1107
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0026
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.3450
Starch (g)	0.0000
Pantothenic acid (mg)	0.2529
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1008
Folate, food (g)	15.2332
Fatty acids, total saturated 20:1 (g)	0.0002
Fatty acids, total monounsaturated (g)	0.2752
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	10.0207
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.6185
Vitamin B-12 (g)	0.1350
Calcium, Ca (mg)	139.3084
Fatty acids, total saturated 10:0 (g)	0.0231
Galactose (g)	0.0026
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0574
Glutamic acid (g)	0.4174
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.3237
Vitamin E, added (mg)	0.0000
Retinol (g)	13.5000
Leucine (g)	0.1247
Folate, DFE (g)	15.2332
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	1.6637
Tryptophan (g)	0.0228
Threonine (g)	0.0591
Fatty acids, total polyunsaturated 18:1 c (g)	0.0112
Manganese, Mn (mg)	2.6015
Protein (g)	1.9591
Cryptoxanthin, beta (g)	0.8979
Fatty acids, total saturated 18:1 undifferentiated (g)	0.2728
Betaine (mg)	0.4035
Phosphorus, P (mg)	50.4772
Tocopherol, gamma (mg)	0.1132

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
North American >> Canadian >> Canadian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. (**IF Using store bought ground, skip to 3.) Cube your meats up so that your grinder can easily work with it. 1X1 cubes work well. | 2. Grind your pork with the course grind plate, (medium) putting the grind as it comes out of the grinder into a large bowl. You can use a hand grinder or an electric, both will have equal results. If using electric, I suggest something with 350 watts or better. | 3. **Now that you have your ground, add all the seasoning's, by sprinkling them over the top of the grind. | 4. By Hand, Mix well. You want all the seasoning's through the meat evenly, so mix for at least a couple minutes by hand, folding it into its self, and kneading it together. | 5. Reserve what will be used immediately and store away the rest in freezer bags. (Freezes well.) I broke the remaining sausage mix into roughly 200 gram packs, which makes about 5-6 hand made links. (which is plenty for breakfast for our family, but may not be for yours.). | 6. Using a couple tablespoons of oil in a fry pan or griddle, cook on medium-low to medium heat, watching and turning when appropriate to avoid any burning until done and juices run clear. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork butt chop	3 - 3 1/2		boneless lean lean	-	-	-	-
onion	1		minced	28.0	6.537999999999999	0.77	0.07
kosher salt	1	tablespoon		-	-	-	-
sage	1 1/4	1/4	dried	-	-	-	-
mustard	1	teaspoon		0.315	0.0545	0.0334	0.0049
black pepper	3/4	teaspoon	ground	4.3298	1.1031	0.1792	0.0562
maple syrup	1/4	cup		204.75	52.794	0.0315	0.0472
milk	2	tablespoons		18.3	1.4340000000000002	0.945	0.981

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

Cooking in progress....

Maple Sausage. (Start to Finish, Single Grind.)