Frying Sausages with Porcini Mushrooms
Pork sausages with porcini bring rich meat flavor and mushroom aroma without grain fillers. Water helps juiciness, and frying quickly builds a firm crust.
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Inventory: Grill, Meat grinder, Kolbasnyy shprits
Kitchen: Russian
3 kg 333 gram
Digestion time: 20 hours
Complete protein: ✔
Soak dried porcini mushrooms (20 g) in part of the water (120 g), then chop finely. Sauté onion (80 g) until soft and cool.
Grind pork (1000 g). Add salt (14 g), mushrooms with their water, onion, garlic (4 g), and sugar-free mustard (10 g). Mix until sticky.
Stuff natural casing, form sausages, and grill or pan-fry until browned and 70 °C inside. Blanch for 5-10 minutes in hot water first if desired.
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