Homemade Fat-Cubed Sausages

Grind the well-chilled meat to a fine emulsion, adding cold liquid in portions if needed.

Partially freeze the emulsion, then mix with salt and spices until sticky and elastic. Keep the mince cold.

Stuff into casing and warm before cooking.

Cook in the oven at low temperature first, then finish with steam at about 80 °C until the center reaches 69-72 °C. Cool quickly and refrigerate.