Homemade Pork and Beef Hot Dogs
A source of protein and healthy fats, these homemade sausages provide satiety and support energy levels. The cream adds a creamy texture, while the spices enhance the flavor, making the dish appetizing and filling.
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Inventory: Mixer, Oven, Probe Thermometer, Meat grinder
Kitchen: Other
3 kg 333 gram
Digestion time: 24 hour
Complete protein: ✔
Grind beef, pork and chicken skin finely or process to an emulsion, adding cold cream in portions.
Flatten the emulsion in a bag and partially freeze until firm but breakable.
Move it to a mixer. Add nitrite salt, table salt, spices, phosphate and egg. Mix until sticky and protein threads appear.
Stuff into thin natural casings. Cook immediately or refrigerate for 1-2 days at most.
Warm in the oven at 50-60 °C to 50 °C inside, then raise to 80 °C and cook with steam to 69-70 °C. Cool quickly.
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