Hunting Sausages
Pork shoulder and dry-cured bacon provide dense protein, a deep savory taste, and strong satiety. Paprika, mustard seeds, and coriander brighten the flavor without covering the meat base. The result is a bold keto-friendly grilling sausage with a deeper spiced profile.
Cut pork shoulder (700 g) and dry-cured bacon (300 g) into pieces suitable for the grinder. Grind the shoulder twice so the mince becomes more even, while keeping the bacon in a coarser texture so it stays noticeable in the finished sausages.
Crush black pepper (4 g), mustard seeds (4 g), and coriander seeds (2 g). Combine them with table salt (12 g), paprika (5 g), dried garlic (3 g), ground ginger (1.5 g), and nutmeg (1 g), then add the mixture to the mince.
Pour in water (120 g) and knead for 8-10 minutes until the mass becomes dense and sticky. Chill the mince for 1 hour.
Mix the mince again briefly, stuff the natural casing (as needed), and form sausages 18-20 cm long. Leave them for 20-30 minutes so the casing fits the mince more tightly and holds its shape better on the grill.
Grill the sausages over moderate heat for 10-12 minutes, turning regularly. They should reach at least 70°C inside, and the surface should brown well. Let the sausages rest for 3 minutes before serving.
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