Three Mustard Sausages
These sausages deliver solid protein and meaty satiety, while mustard in three forms makes the flavor vivid without sweet sauces or starchy fillers. Mustard seeds, Dijon mustard, and mustard powder add spicy depth while the net carb load stays low.
Grind pork shoulder (650 g) and pork belly (350 g) through a medium plate. Dice onion (50 g) very finely so it distributes evenly through the mince.
Lightly crush black pepper (2 g) and mix it with salt (13 g), Dijon mustard (21 g), mustard seeds (14 g), and mustard powder (5 g). Add the seasonings and onion to the meat, pour in white wine vinegar (16 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 sausages about 15 cm long. Let them dry for 15 minutes before cooking.
Cook the sausages on a grill or in a pan for 12 to 15 minutes, turning until browned and fully done. The center should reach at least 70 to 72 °C.
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