Pork Sausages with Pistachios
Pork provides complete protein and vitamin B1, while pistachios add crunch and a nutty aroma. Cold mince holds a firm texture during stuffing. After resting, grill the sausages until their center reaches a safe temperature.
Cut the pork (700 g) and lard (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), unsalted pistachios (80 g), table salt (11 g), and black pepper (3 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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