Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 kg minced meat (approximately 60% pork + 40% beef )
- Salt to taste
- ½ teaspoon cumin
- ½ teaspoon black pepper
- 2–3 tablespoons water
Directions
Salt the meat, and mix well with spices and water.
Cover, and let stand in the refrigerator for 1–2 days. This is the most important and tricky part of the recipe, as the goal is to allow the meat to ferment .
Form mixture into oblong rissoles (skinless sausages) by passing through a grinder with a funnel at the end.
Grill sausages on medium-high heat. Do not flip more than once when grilling—flipping multiple times will produce a dry instead of juicy product.
Serve hot with your choice of sides. They are best with golden French fries and cold beer.