Nuremberg Sausages
Nuremberg sausages provide solid meat protein and satisfying natural fat from pork, yet stay compact enough for a moderate portion. Marjoram, cardamom, cumin, and ginger give them a vivid spiced flavor without adding meaningful carbs, so they fit keto cooking well.
Cut pork shoulder (700 g) and pork belly (300 g) into pieces and grind them through a medium plate so the mixture becomes dense and even without turning into a paste.
Warm black pepper (2 g) and cumin seeds (0.5 g) briefly in a dry pan and grind them. Mix them with salt (14 g), dried marjoram (1 g), ground ginger (1 g), cardamom (0.5 g), and water (100 g), then knead the mince thoroughly.
Chill the mixture for 1 hour, knead it once more, stuff it into a thin natural casing, and form small sausages about 10 to 12 cm long. Let them rest for 15 minutes so the casing can dry slightly.
Cook the sausages on a grill or in a pan over medium heat for about 10 to 12 minutes, turning often. The center should reach at least 70 to 72 °C.
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