RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	210.3531
Energy (kCal)	2890.8643
Carbohydrates (g)	22.487
Total fats (g)	211.6242
Fatty acids, total saturated 20:0 (g)	0.0005
Fatty acids, total saturated 18:3 undifferentiated (g)	3.5080
Fatty acids, total polyunsaturated 17:1 (g)	0.0018
Fatty acids, total trans-monoenoic (g)	0.0039
Fatty acids, total saturated 20:4 undifferentiated (g)	0.8260
Fatty acids, total saturated 4:0 (g)	0.0921
Fatty acids, total trans (g)	0.0058
Riboflavin (mg)	2.5453
Tocopherol, beta (mg)	0.0015
Lactose (g)	6.1610
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.1265
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)	24.1467
Tocopherol, delta (mg)	0.0091
Arginine (g)	0.3487
Proline (g)	0.4704
Fatty acids, total polyunsaturated 18:1 t (g)	0.0035
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.2232
Adjusted Protein (g)	0.0000
Cystine (g)	0.0689
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	197.8870
Copper, Cu (mg)	1.4104
Maltose (g)	0.0000
Zinc, Zn (mg)	29.2376
Total lipid (fat) (g)	211.6242
Vitamin K (phylloquinone) (g)	51.9237
Cholesterol (mg)	821.3392
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0627
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0055
Menaquinone-4 (g)	1.2200
Phytosterols (mg)	16.5000
Folate, total (g)	69.9782
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0033
Vitamin A, IU (IU)	281.8525
Energy (kcal)	2890.8643
Fatty acids, total saturated 16:1 undifferentiated (g)	7.1985
Fatty acids, total saturated 14:1 (g)	0.0011
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1612
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	10.8812
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0531
Vitamin C, total ascorbic acid (mg)	17.9960
Lutein + zeaxanthin (g)	80.7931
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1970
Vitamin B-12, added (g)	0.0000
Valine (g)	0.4047
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)	195.2629
Fatty acids, total saturated 16:0 (g)	43.8581
Carbohydrate, by difference (g)	22.4870
Vitamin D (IU)	722.7354
Fructose (g)	1.4190
Fluoride, F (g)	1.3771
Aspartic acid (g)	0.6313
Tyrosine (g)	0.2852
Potassium, K (mg)	3362.1255
Fatty acids, total saturated 12:0 (g)	0.6853
Vitamin A, RAE (g)	80.4200
Serine (g)	0.4024
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3297
Fatty acids, total trans-polyenoic 22:4 (g)	0.0020
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0006
Fatty acids, total saturated 14:0 (g)	3.1851
Histidine (g)	0.1782
Isoleucine (g)	0.3162
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0018
Niacin (mg)	38.0589
Water (g)	673.1699
Fatty acids, total saturated 8:0 (g)	0.0921
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0027
Carotene, beta (g)	9.6400
Sodium, Na (mg)	7945.3240
Iron, Fe (mg)	15.0486
Energy (kJ)	12090.5592
Ash (g)	25.5555
Caffeine (mg)	0.0000
Glycine (g)	0.1687
Fatty acids, total trans-polyenoic (g)	0.0018
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0018
Fatty acids, total saturated 18:2 undifferentiated (g)	25.1266
Fatty acids, total polyunsaturated (g)	29.6669
Vitamin E (alpha-tocopherol) (mg)	3.7613
Sucrose (g)	1.0890
Vitamin B-6 (mg)	3.2481
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0915
Vitamin D (D2 + D3) (g)	18.3458
Vitamin D3 (cholecalciferol) (g)	18.3458
Lysine (g)	0.5035
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0035
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.8232
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)	0.0012
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	4.6824
Folate, food (g)	69.9782
Fatty acids, total saturated 20:1 (g)	0.0937
Fatty acids, total monounsaturated (g)	88.6429
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.2325
Fatty acids, total polyunsaturated 16:1 t (g)	0.0005
Fatty acids, total polyunsaturated 17:0 (g)	0.0033
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0152
Choline, total (mg)	784.6825
Fatty acids, total polyunsaturated 16:1 c (g)	0.0301
Fatty acids, total saturated (g)	74.0285
Vitamin B-12 (g)	11.9738
Calcium, Ca (mg)	458.3857
Fatty acids, total saturated 10:0 (g)	0.8002
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0015
Alanine (g)	0.2652
Glutamic acid (g)	1.4017
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0002
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	79.2000
Leucine (g)	0.5572
Folate, DFE (g)	69.9782
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0018
Fiber, total dietary (g)	1.8700
Tryptophan (g)	0.0896
Threonine (g)	0.2710
Fatty acids, total polyunsaturated 18:1 c (g)	0.5146
Manganese, Mn (mg)	0.1511
Protein (g)	210.3531
Cryptoxanthin, beta (g)	1.3669
Fatty acids, total saturated 18:1 undifferentiated (g)	81.2760
Betaine (mg)	39.4157
Phosphorus, P (mg)	1875.8151
Tocopherol, gamma (mg)	0.0759

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Australasian >> Australian >> Australian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. 1.Preheat oven to 425°F In a large bowl, mix together the sausage, onion, breadcrumbs, salt, pepper and milk or cream. | 2. 2.Unfold the puff pastry onto a lightly floured work surface. Cut each sheet in two lengthwise to make four long rectangles. Form a log of sausage down the center of each puff pastry sheet, leaving a 1-inch edge. Starting from a long edge, roll the puff pastry up and over the sausage, brushing the edge with the beaten egg to seal. Pinch the ends closed. | 3. 3.Cut each roll into quarters. Place the rolls seam-side down on a parchment or wax paper-lined baking sheet and brush the tops with the egg wash. | 4. 4.Place in the oven and bake for 5 minutes. Reduce heat to 350°F, and bake for another 30 to 35 minutes, or until the pastry is puffed and golden and the sausage is cooked through. | 5. 5.Let cool for a few minutes, then serve with ketchup. | 6. Variations. | 7. •Add extra flavorings to your sausage mix as you like: chopped parsley, thyme, curry powder, crumbled sage, garlic powder, paprika. | 8. •Appetizer Portions: Cut each rolled up puff pastry log into 8 portions instead of 4 to make appetizer-sized sausage rolls. Adjust down the cooking time to allow for the smaller size. | 9. •Sprinkle the rolls with sesame seeds or paprika before baking. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
puff pastry	1	package		-	-	-	-
bulk pork sausage	2			2750.7262	6.272	203.3925	206.0805
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
breadcrumb	1	cup		-	-	-	-
salt pepper				-	-	-	-
milk	1/2	cup		74.42	5.8316	3.843	3.9894
egg	1	tablespoon	beaten	21.7181	0.1094	1.9076	1.4443

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

Cooking in progress....

Sausage Rolls the Australian Way