French Garlic Sausages
These sausages provide solid meat protein and satiety, while fresh garlic makes the flavor especially vivid without sweet sauces or flour fillers. White wine, thyme, and a warm spice blend add aromatic depth while the carb load stays low.
Grind pork shoulder (650 g) and pork belly (350 g) through a medium plate. Grate or mince garlic (20 g) very finely so it distributes evenly through the mince.
Combine black pepper (2.4 g), nutmeg (0.6 g), cloves (0.5 g), ground ginger (0.5 g), cinnamon (0.2 g), thyme (1.5 g), salt (15 g), and allulose (3 g). Add the spice blend and garlic to the meat, pour in dry white wine (60 g) and water (60 g), and knead thoroughly.
Chill the mince for 1 hour, knead it again briefly, stuff it into pork casing, and form sausages 15 to 16 cm long. Let them dry for 15 minutes so the casing keeps its shape better.
Cook the sausages on a grill or in a pan for 12 to 15 minutes, turning until evenly browned. The center should reach at least 70 to 72 °C.
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