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Fried Sausage

Name: Fried Sausage
Yield: 5 servings
Ingredients: 2 1/2 lbs. of sausage; 2 tbsps. of lard; 1 cup of bouillon or water; 1 small onion; 1 tsp. of meat extract; 1 tbsp. of flour; Salt; pepper

From The art of German cooking and baking, 1922

Serves 5

Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

801Calories

36 gProtein

13 gCarbs

67 gFat

Full nutrition (34 nutrients)

Calories801 kcal

Protein36 g

Carbohydrates13 g

Fiber1.8 g

Sugars4 g

Total Fat67 g

Saturated Fat21 g

Monounsaturated Fat27 g

Polyunsaturated Fat11 g

Omega-30.3 g

Cholesterol168 mg

Sodium3620 mg

Potassium821 mg

Calcium55 mg

Iron3.2 mg

Magnesium49 mg

Phosphorus324 mg

Zinc4.7 mg

Copper0.2 mg

Manganese0.8 mg

Vitamin D3.4 mcg

Vitamin C2.2 mg

Vitamin A63 mcg

Vitamin E2.4 mg

Vitamin K9 mcg

Vitamin B60.4 mg

Vitamin B122.1 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.4 mg

Niacin (B3)13 mg

Folate19 mcg

Choline126 mg

Caffeine0 mg

Water206 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 40. The excerpt below is the record exactly as published.

FRIED SAUSAGE. 2% lbs. of sausage Salt, pepper 2 tbsps. of lard 1 cup of bouillon or water 1 small onion % tsp. of meat extract 1 tbsp. of flour

Cook this with the app: pantry check, scaling, and the assistant.