Moscow Sausage
A source of protein and healthy fats, this dish supports muscle mass health and promotes satiety. The spicy notes of black pepper and cardamom give it a unique flavor, making it an excellent addition to a keto diet.
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Inventory: Mixer, Oven, Probe Thermometer, Meat grinder
Kitchen: Russian
20 kg
Digestion time: 24 hour
Complete protein: ✔
Grind beef through a 3 mm plate. Dice or slice the back fat and freeze well.
Add nitrite salt, table salt, phosphate, allulose, black pepper, cardamom and ice water to the beef. Mix, then fold in the frozen fat cubes.
Stuff tightly into casing, keeping the mince below 10-12 °C. Refrigerate for 12-24 hours.
Warm to 12-16 °C. Cook in the oven with convection at 50 °C to 50 °C inside, then raise to 80 °C and cook with steam to 68-70 °C.
Cool under cold water, dry, pack and refrigerate overnight.
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