White Munich Sausages
White Munich sausages are soft, tender, and protein-rich, with milk, egg, parsley, and onion. They fit keto as a meat snack without bread sides.
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Inventory: Probe Thermometer, Meat grinder, Kolbasnyy shprits
Kitchen: German
2 kg 222 gram
Digestion time: 4 hour
Complete protein: ✔
Chill veal (300 g) and grind through a 3 mm plate. Grind pork (700 g) through a 5 mm plate so the texture stays tender but not pasty.
Add ice-cold milk (150 g), egg whites from eggs (120 g), salt (14 g), black pepper (3 g), parsley (3 g), and finely chopped onion (30 g). Mix the cold mass until sticky.
Stuff 10-15 cm sausages. Cook gently Munich-style: hold in 75-80 °C water until 69-70 °C inside, without a hard boil. Eat within a day or cool and freeze.
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