Santi Santamaria’S Sausage Dooughnuts – a delicious recipe with sausage, pork tenderloin, nuts, salt, flour, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Remove the casing from the blood sausage and mix the filling in a bowl along with the pork tenderloin.
2
Add in the pine nuts and a pinch of salt.
3
In another bowl, whisk together the flour, potato flakes, baking powder, sugar, salt, and oil.
4
Stream in the water while still whisking until a thick batter forms. Let rest 20 minutes.
5
Using 2 teaspoons, scoop out nut-size portions of filling and set them aside.
6
Heat up a skillet of vegetable oil or if using a fryer, heat up to 180 degrees Celsius.
7
Put the sausage balls into the batter, rolling them until completely coated. Then, transfer them into the hot oil to fry.
8
Drain the finished doughnuts on paper towels and serve hot.
479
kcal
Calories
26
g
Fat
48
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 7 ounces blood sausage, 4 1/4 ounces pork tenderloin finely diced, 2 ounces pine nuts, salt, and more.
Yes, Santi Santamaria’S Sausage Dooughnuts falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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