Name: Spicy Pork Sausages
Cook time: 4 h 55 min
Total time: 4 h 55 min
Yield: 1 dish
Cuisine: Italian
Ingredients: Pork; Shpig; Water; Paprika; Table salt; Mexican spice blend; Food phosphate; Natural casings

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: Oven, Probe Thermometer, Meat grinder

Kitchen: Italian

10 kg

Digestion time: 20 hours

Complete protein: ✔

Prepare the meat mixture according to the ingredients, keeping the meat cold.

Season, mix thoroughly and shape or stuff as described.

Cook, dry or cure according to the temperature steps in the recipe.

Cool and refrigerate before slicing when the recipe requires stabilization.

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Published: 03.06.2026

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: Shpig	Shpig	Ingredient quantity for Shpig in g
Include ingredient: Water	Water	Ingredient quantity for Water in ml
Include ingredient: Paprika	Paprika	Ingredient quantity for Paprika in g
Include ingredient: Table salt	Table salt	Ingredient quantity for Table salt in g
Include ingredient: Mexican spice blend	Mexican spice blend	Ingredient quantity for Mexican spice blend in g
Include ingredient: Food phosphate	Food phosphate	Ingredient quantity for Food phosphate in g
Include ingredient: Natural casings	Natural casings	to taste

	Product release:	1 056
	Maintain proportions	Restore to default
		Portion size for nutrient recalculation
Add a dish to the menu

4 55
	Freeze	30
	Slice	20
	Mix	20
	Cooking	25
		1
	Bake in the oven	2
	Cool down	20

Proteins	17.8
Digestible proteins	17.8
Fats	25.6
Plaid	0.1
Net carbohydrates	0.2
Calories	307 kcal
Indexes
Glycemic index	0.5
Glycemic load	0.1
Insulin index, II	16.1
Disease inflammatory index, DII	0.03
Antioxidant, ORAC	779

Weight loss	Detention	Set
32%	23%	19%
972	1350	1620

Nutrient	% of RDA
B1	596450117351
B3	31352762251
B6	28281961121
B12	25252321201
A	182321391111
B5	1414112371
B2	1417133161
B4 (Choline)	912112052
D	777711

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (3)
Add more carbohydrates Reduce the amount proteins Add more fats

Nutrient	% of RDA
Chlorine	454545544511
Collagen	43434343217
Selenium	37373469215
Sodium	313131592814
Phosphorus	21212129147
Zinc	2028204444
Iron	198615103
Potassium	1013111487
Coenzyme Q10	7772121
Alpha GPC	66111763
Phosphorus	555732

Nutrient	% of RDA
Cholesterol	323232126?63
Oleic acid (Omega-9)	25312844?34
Palmitic acid (Saturated)	25252538?50
Stearic acid (Saturated)	17212128?43
Linoleic acid (Omega-6)	8121120?24
Arachidonic acid (AA, Omega-6)	6171134?3
Alpha-linolenic acid (Omega-3)	5861043

Nutrient	% of RDA
Histidine	101142142296?71
Methionine	7195951977147
Threonine	689595197??
Tryptophan	638989222369
Phenylalanine	4968681428528
Valin	476666137?21
Leucine	4664641364316
Tyrosine	4157411427124
Proline	36393689?24
Glycine	36363610710736
Alanine	367171178??
Lysine	344747992412
Cysteine	303636933624
Aspartic acid	24282471?24
Arginine	17171743144
Serin	77512?2
Taurine	77141442
Isoleucine	6991842

Spicy Pork Sausages

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