Fried Blood Sausages with Apple Potato Puree
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(0 votes)
Health Score:
72 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
448
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 448 cal. | (21 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 11.9 μg | (20 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 982 mg | (25 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 13.7 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 53 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
For the puree, peel the potatoes and cut in half. Cook the potatoes in a little salted water for about 25 minutes until soft.
2.
Cut the apples into quarters, remove seeds and peel the skin. Cut the apples into slices. Heat 1 tablespoon butter and fry the apple slices until al dente.
3.
Heat the milk in a pan. Drain the potatoes and mash with a potato masher. Gradually stir in the hot milk and the remaining butter. Mix vigorously with a whisk, and season with salt and nutmeg. Fold in the apples.
4.
For the sausages, peel the onions and cut into rings. Heat the butter and fry the onion rings until light brown.
Fry the blood sausage slices on both sides in another pan.
Serve the potato and apple puree with the onion and the blood sausages.
