Toscano Grill Sausages
Pork grill sausages provide rich protein and fat, while garlic, rosemary, onion, and nutmeg add flavor without sweet sauce. Blanching helps keep shape and juiciness before grilling.
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Inventory: Meat grinder, Grill, Kolbasnyy shprits
Kitchen: Italian
6 kg 666 gram
Digestion time: 20 hours
Complete protein: ✔
Grind chilled pork (1000 g) through a coarse plate and move it to a mixer bowl.
Add water (100 g), salt (14 g), erythritol (5 g), garlic (6 g), chopped onion (15 g), rosemary (3 g), nutmeg (5 g), and parsley (10 g). Mix until the water is absorbed and the mince turns sticky.
Stuff the casing, form sausages, and rest for 4-5 hours in the refrigerator. Before grilling, blanch in 95-100 °C water for 5-10 minutes.
Grill over gray coals or sear in a pan until browned and 70 °C inside. Chilled sausages can be frozen.
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