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Recipe by
Chorizo is a very spicy cured sausage of Spanish origin, also popular in various Italian regions. A tasty and flavorful dish that lends itself to many preparations.
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Step 1 of 6: Put all ingredients except the meat into a food processor and blend well
Step 2 of 6: Pour over the meat and cover with a plate
Step 3 of 6: Let marinate at room temperature for the whole day
Step 4 of 6: Dry off excess water and refrigerate for a few hours
Step 5 of 6: Form small sausages with the meat and cook them on a griddle
Step 6 of 6: Serve them with scrambled eggs
| Average values | Per serving286 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,990 kJ715 kcal | 1,045 kJ250 kcal |
| Fat | 56.34 g | 19.7 g |
| of which saturated fatty acids | 19.73 g | 6.9 g |
| Carbohydrates | 8.15 g | 2.85 g |
| of which sugars | 4.8 g | 1.68 g |
| Fibre | 1.97 g | 0.69 g |
| Protein | 43.93 g | 15.36 g |
| Salt | 0.17 g | 0.06 g |
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In gray: not detected
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
