Name: Sous-Vide Cambridge Sausages
Prep time: 5 min
Cook time: 3 h 35 min
Total time: 3 h 40 min
Yield: 1 dish
Cuisine: French
Ingredients: Pork; Water; Nitrite salt; Dried marjoram; Natural casings; Herbs de Provence; Chile; Nutmeg; Food phosphate; Black pepper; Sage

Allowed on diets
Diet	Status
Keto
Paleo
Mediterranean
Anticandidal (ACD)
FODMAP
AIP
DASH
GAPS
Low Lectin Diet
Low Histamine Diet
Gluten-free Casein-free (GFCF)
Specific Carbohydrate Diet (SCD)
Ketogenic Therapeutic
Low Oxalate Diet
MIND
FMD

Inventory: Meat grinder, Sous-vide

Kitchen: French

5 kg

Servings: 8 (1 serving ≈ 147 gram)

Digestion time: 20 hours

Complete protein: ✔

Prepare the meat or fish according to the recipe, keeping the raw product cold where needed. Season, cure or stuff as described, then cook, dry or chill to the stated texture and safe internal temperature before slicing.

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Published: 08.06.2026

Author:

Roman Klymenko

15 years on low-carb nutrition

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Include ingredient	Ingredient	Qty, g
Include ingredient: Pork	Pork	Ingredient quantity for Pork in g
Include ingredient: Water	Water	Ingredient quantity for Water in ml
Include ingredient: Nitrite salt	Nitrite salt	Ingredient quantity for Nitrite salt in g
Include ingredient: Dried marjoram	Dried marjoram	Ingredient quantity for Dried marjoram in g
Include ingredient: Natural casings	Natural casings	Ingredient quantity for Natural casings in g
Include ingredient: Herbs de Provence	Herbs de Provence ↺	Ingredient quantity for Herbs de Provence in g
Include ingredient: Chile	Chile	Ingredient quantity for Chile in g
Include ingredient: Nutmeg	Nutmeg	Ingredient quantity for Nutmeg in g
Include ingredient: Food phosphate	Food phosphate	Ingredient quantity for Food phosphate in g
Include ingredient: Black pepper	Black pepper	Ingredient quantity for Black pepper in g
Include ingredient: Sage	Sage	Ingredient quantity for Sage in g

	Product release:	1 179
	Maintain proportions	Restore to default
		Portion size for nutrient recalculation
Add a dish to the menu

3 35 - 3 40
	Cooking	20
	Mix	15
	Cooking sous-vide	3
	Fry	5

Proteins	21.9
Digestible proteins	21.3
Fats	13.9
Plaid	0.6
Net carbohydrates	0.4
Calories	220 kcal
Indexes
Glycemic index	0.1
Glycemic load	0
Insulin index, II	17.4
Disease inflammatory index, DII	0.01
Antioxidant, ORAC	852

Weight loss	Detention	Set
23%	16%	14%
972	1350	1620

Nutrient	% of RDA
B1	626753123371
B3	34393068271
B6	27271857111
B12	25252321201
B5	1313102161
B2	1316122861
B4 (Choline)	912112053
D	777711

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (2)
Reduce the amount proteins Add more fats

Nutrient	% of RDA
Collagen	51515151258
Selenium	40403774226
Sodium	272727522512
Phosphorus	22222231168
Zinc	2129214655
Collagen	1414141472
Iron	1253962
Potassium	912111386
Iron	943751
Coenzyme Q10	8882531
Alpha GPC	77142073

Nutrient	% of RDA
Palmitic acid (Saturated)	30303046?59
Cholesterol	303030119?59
Stearic acid (Saturated)	20252534?51
Oleic acid (Omega-9)	11141321?16

Nutrient	% of RDA
Histidine	121170170354?85
Methionine	851131132368557
Threonine	81113113236??
Tryptophan	761061062654211
Phenylalanine	58818117010234
Valin	567878164?25
Leucine	5576761625119
Tyrosine	4868481708528
Proline	424742106?28
Glycine	42424212712742
Alanine	428585212??
Lysine	4057571182814
Cysteine	3542431124228
Aspartic acid	28342885?28
Arginine	20202051175
Taurine	99171742
Serin	88614?3
Isoleucine	710102153

Sous-Vide Cambridge Sausages

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