Catalan sausages

90 min

Type of dish: Meats

Temperature: Hot

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Lean pork 0.75 kg

Pork dewlap 0.25 kg

Pork tripe 0.05 ud

Fresh sausage mix 0.02 kg

Water 0.1 l

Table salt 13.0 g

Ground black pepper 3.0 g

Ground nutmeg 2.0 g

Garlic powder 2.0 g

Perejil seco 0.002 kg

Elaboration

Finely chop the half-frozen lean meat, with an 8mm plate.
Mix the seasoning (except the parsley) with water.
Put the chopped meats in the mixer and add the seasoning.
Knead for about 3 or 4 minutes and add the parsley, knead a little more and add to the filler.
Stuff into the skins (which will be soaked the day before) with the medium sized funnel, and portion the sausages of about 18/20 cm.

PRESERVATION

Nutritional information (1 portion)

Energy

449.84

kcal

Carbohydrates

0.74

Proteins

35.96

Lipids

33.79

Fiber 0.3 g

Saturates 11.63 g

Monounsaturated fatty acids 20.16 g

Polyunsaturated fatty acids 7.36 g

Cholesterol 132.0 mg

Calcium 31.49 mg

Iron 3.75 mg

Zinc 3.8 mg

Vitamin A 0.13 ug

Vitamin C 0.63 g

Folic acid 8.05 ug

Salt (Sodium) 2414.43 mg

Sugars 0.06 g

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