Ingredients
- 0.12 cup Garlic, raw
- 0.21 cup Blanched Green Beans
- 0.25 teaspoon Salt
- 0.50 tsp ground, Pepper
- 1 tablespoons Salt
- 1 tsp(s) Rosemary, fresh
- 1 tsp Spices, marjoram, dried
- 1 tsp Thyme, fresh
- 100 ml Milk
- 200 g Eggplant, raw
- 250 g Carrots, raw
- 3 teaspoon Sugar
- 360 g Pork, fresh, ground, cooked
- 480 g Potato
- 50 g Pork Intestine - Fresh, Raw
Instructions
- Clean the Pork Intestine thoroughly under running water, then chop finely.
- Peel the carrots and dice them along with finely mincing the garlic.
- Cut the green beans into 1-inch pieces and slice the eggplant.
- Peel the potatoes and cut them into quarters.
- In a large bowl, mix the ground pork, chopped pork intestine, minced garlic, diced carrots, salt, sugar, marjoram, thyme, rosemary, and ground pepper until well combined.
- Form the mixture into sausages and set aside for 10 minutes to marinate.
- In a skillet over medium heat, cook the sausages until browned on all sides and cooked through, about 15 minutes.
- While the sausages are cooking, boil the potatoes in salted water until tender, about 20 minutes.
- Drain the potatoes and return them to the pot. Add milk, 0.25 teaspoon salt, and mash until smooth and creamy.
- Steam the green beans and sliced eggplant until tender, about 5 minutes.
- Serve the sausages on a bed of mashed potatoes, accompanied by the steamed green beans and eggplant.
Nutrition Information
- Calories: 589
- Carbohydratecontent: 52
- Fibercontent: 7
- Sugarcontent: 13
- Sodiumcontent: 587
- Proteincontent: 40
- Fatcontent: 28
- Saturatedfatcontent: 9
- Monounsaturatedfatcontent: 11
- Polyunsaturatedfatcontent: 2
- Unsaturatedfatcontent: 13
- Transfatcontent: 0