Mixed Salad with Blood Sausage
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
694
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 694 cal. | (33 %) | ||
| Protein | 18.13 g | (19 %) | ||
| Fat | 65.36 g | (56 %) | ||
| Carbohydrates | 9.47 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.28 g | (4 %) |
more nutritional values
| Vitamin A | 17.48 mg | (2,185 %) | ||
| Vitamin D | 1.25 μg | (6 %) | ||
| Vitamin E | 3.38 mg | (28 %) | ||
| Vitamin B₁ | 0.28 mg | (28 %) | ||
| Vitamin B₂ | 0.19 mg | (17 %) | ||
| Niacin | 6.26 mg | (52 %) | ||
| Vitamin B₆ | 0.08 mg | (6 %) | ||
| Folate | 12.96 μg | (4 %) | ||
| Pantothenic acid | 0.71 mg | (12 %) | ||
| Biotin | 0.86 μg | (2 %) | ||
| Vitamin B₁₂ | 0.89 μg | (30 %) | ||
| Vitamin C | 5.44 mg | (6 %) | ||
| Potassium | 288.21 mg | (7 %) | ||
| Calcium | 1,830.83 mg | (183 %) | ||
| Magnesium | 17.53 mg | (6 %) | ||
| Iron | 5.04 mg | (34 %) | ||
| Iodine | 0.23 μg | (0 %) | ||
| Zinc | 2.05 mg | (26 %) | ||
| Saturated fatty acids | 19.49 g | |||
| Cholesterol | 119.38 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Boiled sausage (Regensburg, Lyon ...)
- 250 grams lightly smoked Blood sausage (smoked black pudding)
- ½ bunch Radish
- 2 Pickled cucumbers
- 2 Tbsps Pickling brine solution
- ½ bunch scallions
- 1 tart Apple
- 4 Tbsps White vinegar
- 1 tsp sharp Mustard
- 6 Tbsps vegetable oil
- salt
- freshly ground peppers
- 2 Tbsps scallions
Preparation steps
1.
Remove the casings from the sausages and thinly slice. Rinse, trim and cut the radishes into eighths. Drain the pickles and thinly slice. Risne, quarter and core the apple and cut into small pieces. Rinse, trim and thinly slice the scallions. Mix all ingredients together in a bowl.
2.
In another bowl, whisk together the vinegar, oil, 2 tablespoons of the pickle juice and mustard, season with salt and pepper and pour over the salad. Cover and let stand 45 minutes. Serve sprinkled with chives.
