Grilled Vegetable Sausages
Nutritional values
(Percentage of daily recommendation)
| Calorie | 430 cal. | (20 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 7.5 μg | (13 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 667 mg | (17 %) | ||
| Calcium | 578 mg | (58 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 10.4 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 94 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 1 handful mixed Fresh herbs (such as chives, parsley, dill)
- 400 grams cooked starchy potatoes
- 150 grams Emmentaler cheese
- 150 grams breadcrumbs
- 1 egg
- 100 grams Zucchini
- 100 grams Fennel
- 1 Tbsp butter
- salt
- freshly ground peppers
- Nutmeg
- 1 Tbsp vegetable oil
Preparation steps
Rinse, shake dry and finely chop the herbs. Peel the potato and grate using the grater attachment of a meat grinder. Grate the cheese in the same manner and combine with the potato. Add the breadcrumbs, egg and herbs.
Rinse and trim the zucchini and fennel and purée in a food processor. Heat the butter in a skillet and saute the zucchini and fennel until tender and fairly dry, 3-4 minutes. Remove from heat, let cool, add to potato mixture and mix well. Season with salt, pepper and nutmeg. If the mixture is too wet to shape, necessary, add more breadcrumbs.
Using the sausage attachment of the meat grinder, fill edible artificial casings with the mixture. Alternatively, spoon the mixture into a pastry bag without a nozzle and pipe the mixture into the casings. Twist the sausages in desired or tie up with kitchen string.
Brush a grill pan with oil and saute the sausages on all sides until golden brown.
