Fried Blood Sausage with Rutabaga
(0 votes)
(0 votes)
Health Score:
54 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
659
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 659 cal. | (31 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 54 g | (47 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 7.4 g | (25 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 10.9 μg | (18 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 1.2 μg | (3 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 79 mg | (83 %) | ||
| Potassium | 657 mg | (16 %) | ||
| Calcium | 203 mg | (20 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 15.1 mg | (101 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 23.8 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 81 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams Rutabaga
- 1 l vegetable stock
- 1 bunch scallions
- 3 Tbsps clarified butter
- 1 Tbsp sugar
- 4 tsps pickled green peppercorns
- 500 grams Blood sausage
- salt
- freshly ground peppers
Preparation steps
1.
Peel the rutabaga, rinse and cut into bite-sized pieces. Cook the rutabaga pieces for 15 minutes in the vegetable stock.
Trim, rinse and cut the scallions into chunks. Drain the rutabaga and collect the stock. Melt 2 tablespoons butter in a pan and fry the cooked rutabaga in it in with stirring. Sprinkle with sugar and let caramelize.
2.
Mix the scallions and peppercorns into the rutabaga. Pour in 250 ml (approximately 1¼ cups) rutabaga stock and simmer for another 5 minutes. Season with salt and pepper.
Cut the blood sausage into 1 cm (approximately ½ inch) thick slices. Heat clarified butter in a pan fry the blood sausage slice in it on both sides.
Serve the fried sausage slices with rutabage.
