.jpg&w=3840&q=75)
4 Serves
65 Mins
Thoroughly clean the beef intestines under running water and prepare the filling by mixing minced beef, beef blood, chopped onion, garlic, ginger, and fresh coriander in a large bowl.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
1 mg / 15 mgVitamin K
44 µg / 120 µgVitamin B1
0 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
4 µg / 2.4 µgFolate
28 µg / 400 µgCalcium
38 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
35 mg / 420 mgPhosphorus
295 mg / 1,250 mgPotassium
456 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
10 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
73 µg / 55 µgFiber
0 g / 28 gSugar
1 g / 50 gSaturated Fat
14 g / 20 gCholesterol
216 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Using a funnel, carefully stuff the meat mixture into the cleaned beef intestines and tie the ends securely with kitchen twine.
Boil the stuffed sausages in a large pot of water for 20 minutes until firm, then remove and drain.
Heat a grill or frying pan with a small amount of oil and sear the sausages until browned and smoky, seasoning with salt and pepper to taste.
11
g29
g26
g
Afghan