90 min
Type of dish: Meats
Temperature: Hot
Allergens
Nuts
Nuts
Sulfites
Sulfites
Traces of celery
Traces of celery
Traces of mustard
Traces of mustard
Traces of sesame
Traces of sesame
Ingredients for 5 portions
Ingredients for portions/units
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
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

  • In the fridge 4 days.
  • Vacuum packed for 8 days.
  • Frozen 6 months.
Nutritional information (1 portion)
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.