Spicy Creole Sausages
These sausages deliver strong protein and rich satiety thanks to pork and a moderate amount of fat. Onion, garlic, parsley, and hot peppers build a vivid spicy profile while the recipe stays low in carbs and free of flour fillers.
Cut pork shoulder (650 g) and pork belly (350 g), grind them through a coarse plate, and place the mince into a cold bowl. Dice onion (110 g) very finely, mince garlic (15 g), and chop parsley (10 g) roughly.
Lightly crush black pepper (3 g) and allspice (1 g), then mix them with salt (15 g), allulose (5 g), cayenne pepper (2 g), and chili pepper (2 g). Add the seasonings and vegetables to the meat, pour in water (120 g), and knead until the mixture becomes sticky and well bound.
Chill the mince for 1 hour, knead once more, stuff it into casing, and form links 15 to 16 cm long. Leave them for 15 minutes so the casing can dry and stabilize.
Cook the sausages over medium heat on a grill or in a pan for about 12 to 15 minutes, turning regularly. For safe doneness, bring the center to at least 70 to 72 °C.
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