Chaynaya Boiled Sausage
Chaynaya sausage is soft, creamy, and filling thanks to beef, pork, and cream. Spices give a classic flavor while carbs remain very low.
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Inventory: Probe Thermometer, Meat grinder, Kolbasnyy shprits
Kitchen: Other
3 kg 333 gram
Digestion time: 24 hour
Complete protein: ✔
Grind beef (500 g) and pork (500 g), then partially freeze. Move the cold mince to a mixer bowl.
Add nitrite salt (18 g), erythritol (2 g), black pepper (2 g), garlic (2 g), and coriander (2 g). Start mixing on low speed and gradually pour in ice-cold cream (250 g).
Increase to speed 4-5 for 5-6 minutes, then lower again and mix for 5 more minutes. Stuff natural casing not too tightly and form rings.
Heat water to 67 °C, lower in the sausage, and cook by the rule: diameter in millimeters multiplied by 2 gives minutes. Serve hot or chill.
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