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Ingredients
Vorbereitung (am Vortag)
- 170 g Schweinebauch ohne Knochen und Schwarte, fett
- 210 g Faschiertes (vom Rind)
Zubereitung
- 30 g Crushed Ice (siehe Tipp)
- 30 g Wasser, kalt
- 1 - 2 Knoblauchzehen, halbiert
- ⅛ - ¼ TL Paprikapulver, edelsüß, geräuchert
- 1 Päckchen Gewürz Compound für Wiener Wurst (siehe Tipp)
- 210 g Faschiertes (vom Schwein), gekühlt in Stücken (1 cm)
- 85 g Emmentaler Käse, in kleinen Würfeln (5-7 mm)
- Öl zum Einfetten
- Nutrition
- per 1 Stück
- Calories
- 3561 kJ / 852 kcal
- Protein
- 58 g
- Carbohydrates
- 5 g
- Fat
- 67 g
- Saturated Fat
- 28 g
- Fibre
- 2 g
- Sodium
- 5054 mg
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