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4 Serves
63 Mins
Using a sharp knife, slice the Makanek sausages into bite-sized pieces if they are long, or leave them whole if they are small links.
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SpanishVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
12 µg / 400 µgCalcium
6 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
5 mg / 420 mgPhosphorus
12 mg / 1,250 mgPotassium
79 mg / 4,700 mgSodium
292 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
1 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Heat a splash of olive oil in a large skillet over medium-high heat.
Add the sausages to the skillet and sear them until they are browned on all sides and cooked through.
Pour the pomegranate molasses over the sausages, tossing them gently with a spatula to coat them evenly in the glaze.
Season the dish with salt and pepper to taste, then remove from heat and garnish with fresh pomegranate seeds before serving hot.
26
g42
g11
g
