Breakfast Sausages with Ginger
These sausages provide solid protein and lasting satiety from pork, yet taste fresher than many heavy grill links. Ginger, sage, and garlic make the aroma warm and vivid, so the recipe works especially well for a hearty breakfast or early lunch.
Cut pork shoulder (800 g) and pork belly (200 g) into pieces and grind them through a medium or coarse plate so the sausages keep a more expressive texture.
Grate ginger (22 g) finely, chop garlic (8 g), and slice the sage leaves (10 g). Mix them with black pepper (2 g), salt (13 g), allulose (3 g), and water (100 g), then knead the mince thoroughly.
Chill the mixture for 1 hour, knead it briefly again, stuff it into casing, and form links about 15 cm long. Let them dry for 15 minutes before cooking.
Cook the sausages on a grill or in a well-heated pan for 12 to 15 minutes, turning until evenly browned. The center should reach at least 70 to 72 °C.
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