Beef Sausages with Blue Cheese
Beef provides dense protein, iron, and strong satiety, while blue cheese adds calcium and a deeper creamy savory note. Olive oil and celery leaves soften the meat density and make the flavor more layered without heavy sauces. The result is a rich keto-friendly sausage with a more elegant and expressive profile.
Cut beef (1 kg) into pieces suitable for the grinder and pass it through a 5 mm plate. This keeps the mince firm enough while still suitable for juicy sausages.
Crush black pepper (3 g). Finely chop shallot (40 g) and celery leaves (10 g). Crumble blue cheese (90 g) into small pieces and combine everything with table salt (12 g).
Add the mixture to the mince, pour in water (90 g), and knead for 8-10 minutes until the texture becomes dense and sticky. Chill the mince for 1 hour.
Pour in olive oil (30 g), mix again briefly, stuff the natural casing (as needed), and form sausages about 18 cm long. Leave them for 20-30 minutes so the casing fits the mince better.
Grill the sausages over moderate heat for about 10 minutes, turning often. They should reach at least 70°C inside, while the cheese should stay only as a soft accent rather than leak out completely. Let the sausages rest for 3 minutes before serving.
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