Czech Sausages
Czech sausages combine pork, beef, cream, milk, and white wine. The flavor is mild, spiced, and filling, with low carbs for a meat snack.
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Inventory: Grill, Kolbasnyy shprits, Meat grinder
Kitchen: Czech
6 kg 666 gram
Digestion time: 24 hour
Complete protein: ✔
Chill pork (700 g) and beef (300 g), then grind and move to a mixer bowl.
Add milk (15 g), cream (15 g), white wine (20 g), nutmeg (4 g), and cardamom (2 g). Mix until sticky and the liquid is fully absorbed.
Stuff the casing, form sausages, and rest for 4-5 hours in the refrigerator. Blanch for 5-10 minutes in 95-100 °C water, then grill or pan-fry to 70 °C inside.
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