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.
RDA per 100 g?"By products" shows nutrients as in the original ingredients. "Prepared" takes into account the average nutrient losses for the main cooking method: baking.
Water bath: 30 min. Mix: 15 min. Cooking sous-vide: 25 min. Bake in the oven: 2 h 30 min. Chill in the refrigerator: 12 h.
Keto, LCHF: Recipes, Rules, Description$$$
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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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