45 min
Type of dish: Meats
Temperature: Hot
Allergens
Milk
Milk
Nuts
Nuts
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Turkey stew meat 0.75 kg
Pork dewlap 0.25 kg
Pork tripe 0.05 ud
Preservative mix (10) 0.02 kg
Dried onion 5.0 g
Bulk curry 1.0 g
Ground white pepper 2.0 g
Ground nutmeg 1.0 g
Elaboration
  • Mince the semi- frozen  poultry meat and  pork dewlap in the cutter with a bit of milk.
  • Add the mixed spices to the rest of the milk and continue mincing until a very fine mixture is obtained.
  • 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
  • 6 months in a freezing chamber
Nutritional information (1 portion)
Fiber 0.23 g
Saturates 9.14 g
Monounsaturated fatty acids 16.03 g
Polyunsaturated fatty acids 6.5 g
Cholesterol 128.8 mg
Calcium 61.77 mg
Iron 2.89 mg
Zinc 2.65 mg
Vitamin A 7.22 ug
Vitamin C 1.14 g
Folic acid 19.5 ug
Salt (Sodium) 2470.7 mg
Sugars 1.05 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.