.jpg&w=3840&q=75)
6 Serves
90 Mins
Thoroughly clean the intestine casings and prepare the filling by mixing minced meat, blood, onions, garlic, and spices in a large bowl.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
1 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
37 µg / 400 µgCalcium
35 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
67 mg / 420 mgPhosphorus
357 mg / 1,250 mgPotassium
521 mg / 4,700 mgSodium
2527 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
65 µg / 55 µgFiber
4 g / 28 gSugar
1 g / 50 gSaturated Fat
11 g / 20 gCholesterol
127 mg / 300 mgCaffeine
0 mgNet Carbs
28 gAlcohol
0 g
Using a funnel, carefully stuff the mixture into the intestine casings, tying the ends securely with kitchen twine.
Boil the stuffed sausages in a large pot of water for 30 minutes until they are firm to the touch.
Remove the sausages from the water and grill them over medium heat, brushing lightly with oil, until the exterior is charred and crispy.
11
g29
g26
g
Afghan