Poltava sausage
Beef and pork provide complete protein, iron, and B vitamins, while fatty pork belly keeps the sausage juicy without starch or bread fillers. Garlic and peppers add a strong savory taste without pushing the carb load up. The result is a firm homemade sausage that works well for keto snack plates and can be made ahead and kept chilled.
Cut fatty pork belly (400 g) into small cubes and freeze it for 20-30 minutes so the fat keeps its shape better. Cut lean beef (300 g) and semi-fat pork shoulder (300 g) into grinder-sized pieces and chill them well. Prepare ice-cold water (100 g) so the sausage mixture stays cool while mixing.
Pass the beef and pork through a meat grinder, then add curing salt (9 g), table salt (9 g), allulose (2 g), dried garlic (2 g), allspice (1 g), and hot chili pepper (1 g). Pour in the ice-cold water (100 g) and mix until the farce becomes sticky and well bound. Then fold in the chilled pork belly cubes (400 g) so they stay evenly distributed.
Stuff the prepared casing quite firmly, shape the sausages, and leave them at room temperature for about 1 hour. This helps the sausages warm slightly and cook more evenly later.
Place the sausage into the oven and begin the first heating stage at 60°C until the internal temperature reaches about 45°C. Then raise the oven to 80°C and continue cooking until the inside reaches around 60°C.
For the final stage, place a tray of boiling water in the oven and keep the sausage at 80°C until the internal temperature reaches 72°C. Cool the links immediately under cold water, pat them dry, and refrigerate for at least 6-8 hours. Slice and serve chilled after the sausage has fully stabilized.
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