Beer Sausages
Rich pork gives these sausages solid protein and satiety, while a small amount of beer contributes a malty aroma without turning the recipe sweet. Black pepper and cayenne keep the flavor vivid, so the links work well as a hot keto-friendly meat dish.
Cut pork shoulder (650 g) and pork belly (350 g) into pieces and grind them through a coarse plate so the sausage mixture keeps some texture.
Lightly crush black pepper (2 g) and combine it with salt (14 g), cayenne pepper (2 g), and allulose (2 g). Add the seasoning mix to the meat, pour in beer (120 g), and knead well until the moisture is evenly distributed.
Chill the mince for 1 hour, knead it again, stuff it into casing, and twist sausages about 15 cm long. Let them dry for 15 minutes so the casing holds better during cooking.
Cook the sausages on a grill or in a pan over medium heat for 12 to 15 minutes, turning every 2 to 3 minutes. For safe serving, bring the center to at least 70 to 72 °C.
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