Beef Sausages with Cumin
Beef and beef fat provide dense protein, iron, and strong satiety, while cumin and paprika make the flavor warmer and more expressive. A small amount of allulose only rounds off the spices and does not make the sausages sweet. The result is a hearty keto-friendly sausage with a bold meat profile and moderate spice.
Cut beef (800 g) and beef fat (200 g) into pieces suitable for the grinder. Pass the meat through a 5 mm plate so the mince stays dense without becoming too fine.
Crush black pepper (1 g) and cumin (2 g). Combine them with table salt (14 g), dried garlic (5 g), paprika (5 g), onion powder (1.5 g), and allulose (7 g).
Add the spice blend to the mince, pour in water (100 g), and knead for 8-10 minutes until the texture becomes dense and sticky. Chill the mince for 1 hour.
Mix the mince again briefly, stuff the natural casing (as needed), and form sausages about 20 cm long. Leave them for 20-30 minutes so the casing settles better around the mince.
Grill the sausages over moderate heat for about 10 minutes, turning regularly. They should reach at least 70°C inside, while the surface should become browned and springy. Let the sausages rest for 3 minutes before serving.
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