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.
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: boiling/stewing.
Water bath: 20 min. Mix: 10 min. Cooking sous-vide: 25 min. Chill in the refrigerator: 5 h. Fry: 15 min.
Keto, LCHF: Recipes, Rules, Description$$$
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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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