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Pork and Cranberry Sausage Rolls

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)126.4296
Energy (kCal)6091.686
Carbohydrates (g)386.2397
Total fats (g)448.6709
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 220°C/425°-450°F/7-8 gas mark. | 2. Place the ground pork/pork mince, breadcrumbs, cranberry sauce, egg, Worcestershire sauce, salt and pepper in a bowl and mix to combine. | 3. Place 1/2 of the mixture along the middle of each pastry half and roll up to enclose, seam-side down. | 4. Cut the rolls into pieces and place on baking trays lined with non-stick paper; brush with extra egg and sprinkle with the fennel seeds. | 5. Bake for 25 minutes or until the sausage rolls are golden and cooked through. | 6. TIP: uncooked rolls can be frozen for up to three months. Defrost them in the fridge before cooking. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork 16 ounces ground 1705.536 0.0 63.0958 159.0775
    breadcrumb 1 cup - - - -
    cranberry sauce 1/3 cup 146.81 37.3027 0.831 0.1385
    egg 1 71.5 0.36 6.28 4.755
    worcestershire sauce 2 tablespoons 26.52 6.6164 0.0 0.0
    sage leaf 2 tablespoons chopped - - - -
    sea salt - - - -
    black pepper ground - - - -
    puff pastry 3 sheets 4101.3 335.895 54.39 282.975
    egg 1 beaten 71.5 0.36 6.28 4.755
    fennel seed 2 tablespoons 40.02 6.0656 1.8328 1.7249

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



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