RDA per 100 g?"By products" shows nutrients as in the original ingredients. "Prepared" takes into account the average nutrient losses for the main cooking method: boiling/stewing.
Veal, Pork, Milk, Egg, Table salt, Black pepper, Parsley, Onion
Water bath: 25 min. Mix: 15 min. Cooking sous-vide: 25 min. Cooking: 35 min.
Keto, LCHF: Recipes, Rules, Description$$$
Odessa
Chill veal (300 g) and grind through a 3 mm plate. Grind pork (700 g) through a 5 mm plate so the texture stays tender but not pasty.
Add ice-cold milk (150 g), egg whites from eggs (120 g), salt (14 g), black pepper (3 g), parsley (3 g), and finely chopped onion (30 g). Mix the cold mass until sticky.
Stuff 10-15 cm sausages. Cook gently Munich-style: hold in 75-80 °C water until 69-70 °C inside, without a hard boil. Eat within a day or cool and freeze.
If you have any questions about the recipe "White Munich Sausages", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
Ask a question
List of videos from YouTube about the keto version of the recipe "White Munich Sausages":
Leave your review about the recipe. "White Munich Sausages", if you have cooked according to it:
