4 Serves
92 Mins
In a large bowl, combine the ground beef and ground lamb. Add salt, black pepper, and baking soda. Mix thoroughly by hand until the mixture becomes slightly tacky.
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Vitamin K
10 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 and refrigerate the meat mixture for at least 45 minutes to allow the flavors to meld and the texture to firm up.
Shape the chilled meat mixture into small, finger-sized sausages, approximately 3-4 inches long.
Heat a frying pan over medium-high heat and add a small amount of cooking oil. Once hot, place the sausages in the pan.
Cook the sausages, turning occasionally with tongs, until they are browned on all sides and cooked through, about 10 minutes.
Remove the sausages from the pan and serve immediately while hot.
15
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Austrian13
g63
g35
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