30 min
Temperature: Hot
Type of dish: Meats
Allergens
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
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

  • 4 days in a refrigerating chamber.
  • 8 days  vacuum -packed.
  • 4 months in a freezing chamber.
Nutritional information (1 portion)
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.