Creamy Pork Sausages with Sage
Pork provides complete protein and vitamin B1, while cream softens the sage aroma. Cold mince is easier to stuff and holds its shape. Cook the chilled links until the center reaches 71°C.
Cut the pork (700 g) and lard (300 g) into pieces that fit the grinder throat. Place briefly in the freezer until firm, but not frozen solid.
Pass the chilled meat and fat through a meat grinder fitted with a medium plate.
Add erythritol (50 g), cream 35% fat (30 g), table salt (11 g), black pepper (3 g), and sage (1 g).
Knead until the mince is dense and tacky with visible protein strands.
If using natural casings (25 g), fill them loosely with the mince, form links, and prick air pockets.
Arrange the links on a rack. Refrigerate them for 3–12 hours.
Pan-fry, turning regularly, for about 12–15 minutes and until the center reaches 71°C.
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