Red pork sausages

30 min

Temperature: Hot

Type of dish: Meats

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Lean pork 0.467 kg

Pork dewlap 0.533 kg

Lamb tripe 22-24 0.067 ud

Preservative mix (10) 0.013 kg

Water 0.033 l

Table salt 8.667 g

Ground white pepper 2.0 g

Dried oregano 0.333 g

Garlic powder 0.333 g

Sweet paprika 13.333 g

Elaboration

Mince the semi- frozen lean pork and pork dewlap with a 6mm mincer plate.
Mix the seasoning with water.
Put the minced meat into the mixer and add the seasoning.
Mix for 3 or 4 minutes and take it to the filling machine.
Place into the pork tripe, soaked the day before,with a medium -sized funnel and make the sausages in the size needed.

PACKAGING AND CONSERVATION

Nutritional information (1 portion)

Energy

609.07

kcal

Carbohydrates

1.71

Proteins

31.28

Lipids

53.23

Fiber 0.11 g

Saturates 18.54 g

Monounsaturated fatty acids 35.13 g

Polyunsaturated fatty acids 12.96 g

Cholesterol 125.2 mg

Calcium 37.34 mg

Iron 4.68 mg

Zinc 2.45 mg

Vitamin A 161.12 ug

Vitamin C 0.0 g

Folic acid 4.7 ug

Salt (Sodium) 3497.27 mg

Sugars 0.94 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.