Nutrition
≈ 1,120 kcal± 30% · per portion of about 436 g
- Protein47 g
- Fat49 g
- Carbohydrates118 g
- of which saturates
- 22 g
- of which sugars
- 3.1 g
- Fibre
- 9.3 g
- Salt
- 5.8 g
Vitamins and minerals, % of reference intake
- Vitamin B12 55%
- Calcium 52%
- Zinc 52%
- Vitamin B1 38%
- Vitamin E 33%
- Potassium 30%
- Vitamin A 28%
- Folate 24%
- Vitamin C 17%
- Iron 17%
- Magnesium 15%
Calculated from a standard recipe of this dish and food composition tables; the venue's recipe and portion may differ.
About the dish
A cured, fermented sausage typically made from a mixture of ground meat and spices.
- Cuisine
- European
- Origin
- Europe, various periods
Typical ingredients
- pork
- beef
- garlic
- salt
- spices
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
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