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Chinese Rice Stuffed Sausages

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1030.6351
Energy (kCal)7563.1428
Carbohydrates (g)20.5241
Total fats (g)343.0359
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a wok add oil to coat the wok add pork, sausages, bacon, shrimps, onion, water chestnut and bamboo and stir-fry for 5 minutes add oyster sauce to taste. Blend the cooked rice and blend together and return rice mixture onto the baking pan to cool. | 2. Wash the casting and feed the open end into the sausage tube until fill and tie off one end. | 3. In a kitchen aid mix and insert the sausage tube onto the kitchen aid and feed the rice mixture into the feeding tray. Fill the casting and tie off about 6” apart. Repeat until done. Place the links onto a baking pan and refrigerate to chill. | 4. With 10 yard of casing with make about 30 each of 6” sausages. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    casing 10 4034.6758 0.0 897.602 22.6667
    pork 2 lbs ground 3411.072 0.0 126.1915 318.155
    chinese sausage 1/2 lb minced 4034.6758 0.0 897.602 22.6667
    bacon 1/2 minced 18.08 0.1512 1.2752 1.3544
    baby shrimp 1/2 cup minced 4034.6758 0.0 897.602 22.6667
    green onion 1/2 cup minced 9.585 2.0377 0.3444 0.1668
    water chestnut 1 cup minced 4034.6758 0.0 897.602 22.6667
    bamboo shoot 1 cup minced 40.77 7.852 3.926 0.45299999999999996
    oyster sauce 1/3 cup 48.96 10.4832 1.296 0.24
    jasmine rice 3 cups Cooked 4034.6758 0.0 897.602 22.6667

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



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