Need help calculating recipe

cbevan1229
cbevan1229 Posts: 326 Member
edited November 16 in Food and Nutrition
When I make tomato gravy, I brown a lb of sausage links and add them to the pot to simmer for about an hour. I remove them at the end and serve on the side. Does anyone have ideas about how to calculate how many calories and fat grams this would add to the actual gravy?

Replies

  • livingleanlivingclean
    livingleanlivingclean Posts: 11,751 Member
    edited April 2015
    No... Unless you eat them all yourself it'd be practically impossible I think. Guesstimate?

    Sounds like a good way to add flavour though!
  • cbevan1229
    cbevan1229 Posts: 326 Member
    Bumping for the daytime crowd
  • loisseau
    loisseau Posts: 14 Member
    edited April 2015
    If you are using the same pot to make the gravy as you use to brown the links, weigh them on a kitchen scale, then brown and build your gravy. After the sauce is finished, remove them, clean off and weigh again. The weight difference will be mostly the fat rendered into your sauce plus the brown bits. A good approximation. And a tasty gravy it sounds like.

    If you are browning in a separate pan, remove them and wipe the browned links off. Weigh on a scale, add to your gravy, and remove when done. Wipe again, and the difference will be the fat added to your sauce.

    Use" *homemade-pork fat rendered" as a caloric and fat gram guide.
  • WalkingAlong
    WalkingAlong Posts: 4,926 Member
    I would just estimate how many tablespoons of fat you're adding to the gravy and log it as a fat (oil, bacon grease, whatever-- they're all similar in calories). I don't know what kind of links you're using but if you brown them and then make the gravy in that pan, you can see about how much fat is in the pan. Once they're browned, I doubt a whole lot of fat further exits the links. So if you're NOT using the fat in the pan, I would add a negligible amount of fat into the gravy recipe to account for the links temporarily simmering in it. Or none. If they're sliced links, probably more fat gets into the gravy.

    I've never heard of tomato gravy. :)
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