Main courses
Baked sausage with onion and mustard topping
Traditional oven-baked sausage is topped with a creamy onion and mustard mixture and melted cheese.
Servings in this printout: 4
Ingredients
- 500 g Finnish ring sausage (lenkkimakkara)
- 100 g grated cheddar
- 1 onion
- 2 tbsp Dijon mustard
- 100 g crème fraîche
- 1 tbsp butter
- 1 tsp paprika powder
- black pepper
Method
- Preheat the oven to 200 °C. Cut lengthwise slits in the sausage and place it in a greased baking dish.
- Finely chop the onion and sauté it in butter until soft. Mix the crème fraîche, mustard, paprika and pepper into the onion.
- Spread the mixture over the sausage and sprinkle with grated cheddar.
- Bake for 20–25 minutes, until the sausage is hot and the cheese has browned.
- Let cool briefly before slicing.
Original recipe nutrition per serving
The nutrition values below belong to the original recipe. They are not nutrition values for the separate GL-only version. No macro package has been verified for the GL-only version.
Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.
- Net carbs
- 12.02 g
- Total carbohydrates (incl. fibre and polyols)
- 12.7 g
- Protein
- 19.58 g
- Fat
- 38.5 g
A reliable glycemic load estimate is not available.
Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.
Why is the estimate missing?
- Finnish ring sausage (lenkkimakkara) · A suitable GI value was unavailable for this ingredient.
Estimate for the modified recipe
Original recipe GL unavailable
The estimate applies to the ingredients, amounts and preparation described below.
Calculated GL · calculated part below 1 / serving
Confidence · Low Some values or assumptions in the calculation are uncertain.
The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.
This refers only to the calculated part. Omitted carbohydrate may increase total GL; its effect is not included in this number.
How was the estimate calculated?
This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.
The figure covers only the calculated GL portion. Omitted carbohydrate may increase total GL. Label values are nominal.
GI-unmatched available carbohydrate omitted, up to 1.5 g/serving. Its effect is not assumed to be zero.
Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.
Value used in the model
Original recipe amounts and preparation
- 500 g · Finnish ring sausage (lenkkimakkara)
- 100 g · grated cheddar
- 1 · onion
- 2 tbsp · Dijon mustard
- 100 g · crème fraîche
- 1 tbsp · butter
- 1 tsp · paprika powder
- black pepper
Preheat the oven to 200 °C. Cut lengthwise slits in the sausage and place it in a greased baking dish. Finely chop the onion and sauté it in butter until soft. Mix the crème fraîche, mustard, paprika and pepper into the onion. Spread the mixture over the sausage and sprinkle with grated cheddar. Bake for 20–25 minutes, until the sausage is hot and the cheese has browned. Let cool briefly before slicing.
Separate version amounts and preparation
Servings for these amounts · 4
- 500 g · Makutila Maalaislenkki sausage
- 100 g · Grated cheddar
- 55 g · Yellow onion
- 32 g · Maille Dijon L’Originale FR (215 g)
- 100 g · Crème fraîche
- 14 g · Butter
- 2 g · Paprika powder
- 0.5 g · Black pepper
Score the sausage and place it in a baking dish. Soften the onion in the weighed butter and stir in crème fraîche, mustard, paprika and pepper. Spread over the sausage and add cheddar. Bake at 200 °C for 20–25 minutes. Serve all the topping and pan juices.
Research sources and technical details
Source names and technical notes appear in their original form.
Sources and limitations · A
- SIPULI, KELTASIPULI · 4.8 g CHO / 100 gCARBOHYDRATE
- VOI · 0.8 g CHO / 100 gCARBOHYDRATE
- CREME FRAICHE, RANSKANKERMA, RASVAA 28 % · 3 g CHO / 100 gCARBOHYDRATE
- JUUSTO, CHEDDAR, RASVAA 34 % · 0.1 g CHO / 100 gCARBOHYDRATE
- MUSTAPIPPURI · 38.31 g CHO / 100 gCARBOHYDRATE
- Paprika, dry powder · 19.1 g CHO / 100 gCARBOHYDRATE
- Maille Moutarde de Dijon L’Originale, FR215g jar · 3.5 g CHO / 100 g (nominal label cap)BOUND
- Makutila Maalaislenkki · 0.2 g CHO / 100 g (nominal label cap)BOUND
- PROJECT PI, not measured food GI: Published assignment for low-carbohydrate vegetables, not measured food GI · Project published-imputation assignment, not measured ingredient or meal GI. Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.PUBLISHED_CODING
Notes
Sausage composition varies. Check the nutrition label if you track carbohydrates.