Jamaican Sausages
Chicken and pork belly give a solid protein-fat balance, while allspice, ginger, and chili make the flavor bold and deep. Allulose replaces honey and keeps a gentle sweetness without the sugar load. These are vivid keto-friendly sausages for the grill.
Cut boneless skinless chicken thigh (500 g), chicken breast (250 g), and pork belly (250 g) into grinder-sized pieces. Dice onion (100 g), finely chop chili (30 g), and grate garlic (8 g) and ginger (10 g).
Grind the meat twice through a fine plate. Add table salt (11 g), allspice (4 g), nutmeg (0.5 g), cloves (0.25 g), cinnamon (0.25 g), soy sauce (15 g), allulose (15 g), lime juice (10 g), dark rum (20 g), and egg (50 g).
Pour in water (100 g) and knead until the mixture becomes dense and sticky. Chill for 1 hour, then mix again briefly.
Stuff the natural casing (as needed), form sausages about 18 cm long, and let them dry for 15-20 minutes. This helps the casing keep its shape better on the grill.
Grill over moderate heat for 10-12 minutes, turning regularly. Let the sausages rest for 2-3 minutes before serving.
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