Spiced Sausages
These pork sausages provide solid protein and natural fat, making them filling enough for a keto meal without heavy sides. Coriander, marjoram, white pepper, and allspice give them a deep savory spice profile while the carb load stays very low.
Trim pork shoulder (600 g) and pork belly (400 g), cut them into grinder-sized pieces, and pass them through a coarse plate so the finished sausages keep a meaty texture.
Crush coriander seeds (3 g), white pepper (1 g), and allspice (1 g) lightly. Mix the mince with salt (13 g), allulose (2 g), dried garlic (2 g), dried marjoram (1.5 g), nutmeg (1 g), and water (100 g), then knead until the mixture becomes sticky and cohesive.
Chill the mince for 1 hour, knead it once more, stuff it into pork casing with a sausage stuffer, and twist links about 15 cm long. Let them dry for 15 minutes on a rack or uncovered in the refrigerator.
Grill the sausages or cook them in a grill pan over medium heat for about 12 to 15 minutes, turning regularly. The center should reach at least 70 to 72 °C and the juices should run clear.
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