Boiled Cream Sausage
Cream and egg make this boiled sausage soft and tender, while beef and pork provide complete protein. The flavor stays creamy and meaty without starch or bread fillers.
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Inventory: Oven, 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) through a fine plate, then partially freeze. For a smoother emulsion, grind the cold mince again.
Move the mince to a mixer bowl. Add nitrite salt (18 g), coriander (2 g), black pepper (2 g), nutmeg (2 g), erythritol (2 g), egg (50 g), and gradually pour in ice-cold cream (280 g). Mix to a sticky emulsion without overheating.
Stuff into casing and let the loaf warm. Cook in the oven: first 1 hour at 50 °C, then insert a probe, raise to 75-80 °C, and cook to 69-70 °C inside. Cool and chill.
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