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Ingredients
Vorbereitung (am Vortag)
- 170 g Schweinebauch ohne Knochen und Schwarte, fett
- 210 g Faschiertes (vom Rind)
Zubereitung
- 130 - 230 g Crushed Ice (siehe Tipp)
- 1030 g Wasser, kalt
- 1 Päckchen Gewürz Compound für Wiener Wurst (siehe Tipp)
- 210 g Faschiertes (vom Schwein), gekühlt in Stücken (1 cm)
- Öl zum Einfetten
- 1000 g Wasser, warm
- Nutrition
- per 1 Stück
- Calories
- 3512 kJ / 839 kcal
- Protein
- 52 g
- Carbohydrates
- 2 g
- Fat
- 71 g
- Saturated Fat
- 26 g
- Fibre
- 1 g
- Sodium
- 2532 mg
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