Boiled Cream Sausage

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.