Sausage Salad in a Parmesan Cup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 687 cal. | (33 %) | ||
| Protein | 28.36 g | (29 %) | ||
| Fat | 56.76 g | (49 %) | ||
| Carbohydrates | 16.1 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.73 g | (6 %) |
| Vitamin A | 122.56 mg | (15,320 %) | ||
| Vitamin D | 1.06 μg | (5 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin B₁ | 0.09 mg | (9 %) | ||
| Vitamin B₂ | 0.24 mg | (22 %) | ||
| Niacin | 8.66 mg | (72 %) | ||
| Vitamin B₆ | 0.31 mg | (22 %) | ||
| Folate | 23.6 μg | (8 %) | ||
| Pantothenic acid | 0.79 mg | (13 %) | ||
| Biotin | 1.31 μg | (3 %) | ||
| Vitamin B₁₂ | 1.94 μg | (65 %) | ||
| Vitamin C | 27.52 mg | (29 %) | ||
| Potassium | 649.68 mg | (16 %) | ||
| Calcium | 505.62 mg | (51 %) | ||
| Magnesium | 45.55 mg | (15 %) | ||
| Iron | 2.33 mg | (16 %) | ||
| Iodine | 1.12 μg | (1 %) | ||
| Zinc | 3.69 mg | (46 %) | ||
| Saturated fatty acids | 21.32 g | |||
| Cholesterol | 96.75 mg |
Ingredients
- Ingredients
- 150 grams freshly grated Parmesan
- Corn oil
- 500 grams Bologna sausage
- 150 grams Radish
- 2 Pickle
- 1 red onion
- 2 Tbsps Mustard
- 4 Tbsps Beef broth
- 2 Tbsps Wine vinegar
- 4 Tbsps Corn oil
- salt
- freshly ground peppers
Preparation steps
To make the Parmesan cups: Sprinkle a pile of grated Parmesan cheese on a hot pan greased with corn oil. Allow to melt for 2-3 minutes. Remove from the heat. Allow to cool until the cheese can be removed from the pan in one piece. Take a small bowl and turn upside down. Cover with corn oil. Take the flexible cheese and mold it over the cup. Allow to cool completely. Do this for 4 cups. Carefully remove the bowl once the cheese cools.
For the sausage salad: Cut the sausage in half and dice. Rinse the radishes, and cut into thin slices. Rinse the cucumbers and cut into slices. Peel the onion and cut into rings.
For the dressing: Whisk the mustard with the broth, vinegar, and oil. Season with salt and pepper.
Toss all the salad ingredients together and fill the Parmesan bowls.
To serve, drizzle the dressing over the salads.
