4 Serves
84 Mins
41 g
0 g
44 g
In a large mixing bowl, combine the ground beef, ground lamb, baking soda, salt, and black pepper. Knead the mixture thoroughly by hand for at least 10 minutes to develop the protein structure.
Ingredients, vitamins, and health benefits
Salt
Black Pepper
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
27 µg / 400 µgCalcium
33 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
46 mg / 420 mgPhosphorus
377 mg / 1,250 mgPotassium
583 mg / 4,700 mgSodium
1027 mg / 2,300 mgZinc
9 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
37 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
18 g / 20 gCholesterol
153 mg / 300 mgCaffeine
0 mgNet Carbs
0 gAlcohol
0 g
Cover the bowl with plastic wrap and refrigerate for at least 45 minutes to allow the flavors to meld and the mixture to firm up.
Shape the chilled meat mixture into small, finger-sized sausages, approximately 3-4 inches long.
Heat a small amount of oil in a heavy-bottomed frying pan or on a grill pan over medium-high heat.
Cook the sausages, turning occasionally, until they are browned on all sides and cooked through, about 8-10 minutes.
Ground Beef
Ground Lamb
Baking Soda
Olive Oil
Vitamin A
0 µg / 900 µgVitamin D
0 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
27 µg / 400 µgCalcium
33 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
46 mg / 420 mgPhosphorus
377 mg / 1,250 mgPotassium
583 mg / 4,700 mgSodium
Fiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
18 g / 20 gCholesterol
153 mg / 300 mgCaffeine
0 mgNet Carbs
42
g3
g35
g
Zinc
9 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
37 µg / 55 µgAlcohol
0 g