Name: Duet Beef and Pork Tenderloin Sausage
Prep time: 12 h
Cook time: 77 h 45 min
Total time: 89 h 45 min
Yield: 1 dish
Cuisine: Russian
Ingredients: Beef; Pork; Water; Nitrite salt; Table salt; Garlic; Black pepper; Coriander (cilantro seeds); Cardamom; GOST 4 spice blend; Natural casing

Allowed on diets
Diet	Status
Keto
Paleo
Mediterranean
Anticandidal (ACD)
FODMAP
AIP
DASH
GAPS
Low Lectin Diet
Low Histamine Diet
Gluten-free Casein-free (GFCF)
Specific Carbohydrate Diet (SCD)
Ketogenic Therapeutic
Low Oxalate Diet
MIND
FMD

Inventory: Probe Thermometer, Meat grinder, Mixer, Oven

Kitchen: Russian

20 kg

Digestion time: 24 hour

Complete protein: ✔

Cut pork tenderloin lengthwise and cure with nitrite and table salt for 2-3 days at 2-4 °C.

Grind beef, flatten and partially freeze.

Mix chilled beef with spices and ice water until sticky.

Place the pork strip into casing and stuff beef mince around it. Warm to 14-16 °C inside.

Roast at 90 °C with convection to 58 °C inside, then cook with steam at 80-85 °C to 68 °C. Cool quickly and refrigerate.

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Published: 03.06.2026

Author:

Roman Klymenko

15 years on low-carb nutrition

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Include ingredient	Ingredient	Qty, g
Include ingredient: Beef	Beef	Ingredient quantity for Beef in g
Include ingredient: Pork	Pork	Ingredient quantity for Pork in g
Include ingredient: Water	Water	Ingredient quantity for Water in ml
Include ingredient: Nitrite salt	Nitrite salt	Ingredient quantity for Nitrite salt in g
Include ingredient: Table salt	Table salt	Ingredient quantity for Table salt in g
Include ingredient: Garlic	Garlic	Ingredient quantity for Garlic in g
Include ingredient: Black pepper	Black pepper	Ingredient quantity for Black pepper in g
Include ingredient: Coriander (cilantro seeds)	Coriander (cilantro seeds)	Ingredient quantity for Coriander (cilantro seeds) in g
Include ingredient: Cardamom	Cardamom	Ingredient quantity for Cardamom in g
Include ingredient: GOST 4 spice blend	GOST 4 spice blend	to taste
Include ingredient: Natural casing	Natural casing	to taste

	Product release:	1 075
	Maintain proportions	Restore to default
		Portion size for nutrient recalculation
Add a dish to the menu

3 5 45 - 3 17 45
	Slice	25
		3
	Cooking	15
	Freeze	1
	Mix	15
	Cooking	20
	Bake in the oven	3
	Cool down	30
	Chill in the refrigerator	12

Proteins	23.3
Digestible proteins	22.3
Fats	14.4
Plaid	0
Net carbohydrates	0.1
Fructose	0
Calories	233 kcal
Indexes
Glycemic index	0
Glycemic load	0
Insulin index, II	23.4
Disease inflammatory index, DII	0.02
Antioxidant, ORAC	109

Weight loss	Detention	Set
24%	17%	14%
972	1350	1620

Nutrient	% of RDA
B1	36403173221
B3	33382966261
B6	25251755111
B12	16161514131
B2	1416133061
B5	1313112161
B4 (Choline)	1216152773

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (3)
Add more carbohydrates Reduce the amount proteins Add more fats

Nutrient	% of RDA
Fructose	??????
Collagen	56565656289
Zinc	3852388388
Sodium	343434643115
Selenium	27272549154
Phosphorus	26262636189
Chlorine	25252531257
Iron	2210617123
Potassium	912111486
Coenzyme Q10	9992831
L-carnitine	71573742
Betaine	7772821

Nutrient	% of RDA
Cholesterol	373737149?74
Palmitic acid (Saturated)	35353554?70
Stearic acid (Saturated)	17212128?42
Oleic acid (Omega-9)	10121118?14
Alpha-linolenic acid (Omega-3)	6971153

Nutrient	% of RDA
Histidine	133186186388?93
Methionine	931241242589362
Tryptophan	911281283205113
Threonine	80112112233??
Lysine	781091092265427
Leucine	711001002136725
Phenylalanine	62878718110836
Proline	586558145?39
Glycine	54545416316354
Tyrosine	5374531869331
Alanine	479393233??
Isoleucine	3752521092613
Valin	344848101?16
Cysteine	313738983725
Aspartic acid	28332884?28
Arginine	22222256196
Serin	99616?3
Glutamine	9994792
Taurine	559921

Duet Beef and Pork Tenderloin Sausage

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