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Recipe of Turkey Sausage Cocktail
Fud
Fud

Fud

Recipe of Turkey Sausage Cocktail
Fud
Fud

Fud

Recipe of Turkey Sausage Cocktail
Fud
Fud

Fud

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Turkey Sausage Cocktail

10 mins
Low
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If you like the sausage cocktail, do not limit yourself and prepare this delicious dish where if you do not like seafood it may be the perfect solution for your family to eat delicious in lent, you can prepare some delicious toast and accompany them with fresh avocado.
Learn more about Fud

Ingredients

4 portions
  • 1 package turkey sausage Fud® care-t +, 500 grams
  • 1/2 onions, finely chopped
  • 1 serrano pepper, finely chopped
  • 2 tomatoes, diced, seedless
  • 3 tablespoons fresh coriander, finely chopped
  • 1 avocado, cut into cubes guys
  • 1 cup ketchup
  • 2 tablespoons lime juice
  • 1/2 tablespoons black pepper
  • to taste tostada corn, To accompany

Preparation

On a short board the turkey sausages Care-t + Fud® sliced.
In a bowl mix the Cuida-t + Fud® turkey sausages with the onion, serrano pepper, tomato, cilantro, avocado, ketchup, lemon juice and season with salt and pepper to your liking, mix until all the ingredients are incorporated.
Serve the sausage cocktail, accompany with toast and enjoy.

PRESENTATION

Serve the sausage cocktail in cocktail shakers, accompanied by toast, lemons and avocado.

TIPS

If you want a tastier marina cocktail for half an hour the sausages to have an incredible flavor.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
187.4
kcal
9.37%
Carbohydrate, by difference
10.5
g
3.5%
Protein
5.6
g
11.2%
Total lipid (fat)
14.1
g
21.69%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
Rate this tip
Ratings (6)
José Téllez
27/06/2020 18:33:29
Una delicia
Lluvia Flores
27/03/2020 10:30:36
Deli!!!!
Artemisa Stoll
17/10/2019 18:55:06
Es picante
frances flores
05/04/2019 13:55:32
A mi me gusta agregar salsa picante y comerlo con tostadas
yuriela Vivanco
15/08/2018 09:53:42
Está muy buena y fácil de hacer.
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