A charcuterie product made of an intestine stuffed with minced and seasoned meat. Sausages are usually prepared with lean and fatty pork tissue, with the addition of beef, ox meat, lamb or fowl, with offal in some cases and many different seasonings, which explains the variety of preparations. The meat is ground in smaller or bigger chunks and it is stuffed in a lamb or pork intestine.

Nutritional information (0.1 kg)
Fiber 0.0 g
Saturates 9.97 g
Monounsaturated fatty acids 11.28 g
Polyunsaturated fatty acids 3.6 g
Cholesterol 72.0 mg
Calcium 13.0 mg
Iron 2.2 mg
Zinc 1.2 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 3.0 ug
Salt (Sodium) 1060.0 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.