Pork Sausages with Bacon and Parmesan
Pork and bacon provide complete protein, while Parmesan adds a savory cheese note. Coarse pepper and cayenne give the links a pronounced spice aroma. Chill them before cooking and check the center temperature.
Cut the pork shoulder (700 g) and bacon (300 g) into pieces that fit the grinder throat. Place briefly in the freezer until firm, but not frozen solid.
Pass the chilled meat and fat through a meat grinder fitted with a medium plate.
Mix in cold water (100 g), grated parmesan (30 g), table salt (11 g), coarse black pepper (3 g), cayenne (2 g), and crushed clove (1 g).
Knead until the mince is dense and tacky with visible protein strands.
If using natural casings (25 g), fill them loosely with the mince, form links, and prick air pockets.
Arrange the links on a rack. Refrigerate them for 3–12 hours.
Pan-fry, turning regularly, for about 12–15 minutes and until the center reaches 71°C.
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