Liver and Egg Sausage
This sausage delivers a lot of protein and iron from liver and meat, while egg and almond milk soften the texture and make it more delicate. Gentle poaching gives a firm but juicy slice without extra carbohydrates. It works very well as a keto cold cut or appetizer sausage.
Cut boneless skinless chicken thigh (300 g), pork shoulder (200 g), and beef liver (300 g) into small pieces. Dice onion (80 g). Lower the meat and liver into boiling water for 2-3 minutes, then drain quickly and let them cool slightly.
Transfer the meat, liver, and onion to a blender. Add salt (18 g) and blend until smooth. Then add egg (50 g), almond milk (50 g), black pepper (2 g), and nutmeg (1 g), and blend again so the forcemeat becomes smooth and sticky.
Pack the mixture tightly into a sausage casing or small molds, avoiding air pockets. Poach the sausage at 80 C for about 60 minutes until the internal temperature reaches 72-75 C. Cool it quickly under running water and chill completely in the refrigerator for at least 4 hours.
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