Collagen Sausage Beef with Nuts for Sous Vide
Beef brings a more serious meat flavor, while a little poultry, onion, and nuts soften the texture and make the slice more interesting. It is a rich keto sausage for cold slicing and heavier warm serving.
Combine the beef mince (250 g) with the turkey mince (40 g), the softened onion (20 g), the walnuts (15 g), and the pumpkin seeds (10 g). Keep the mixture very cold so it stays dense and stable.
Briefly moisten the collagen casing (8 g), stuff it with the mixture, and let the piece settle in the refrigerator for at least 2 days. If voids appear, tighten the filling slightly before final packing.
Cook the sausage sous vide at 58 °C for 5 hours, chill quickly, and refrigerate it for at least 2 more days. Serve it in thin slices or in thicker warmed pieces.
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