Mixed cervelat combines chicken, pork, and beef, making the flavor softer than a classic beef-heavy version. It is protein-rich with a dense sausage aroma.
RDA per 100 g?"By products" shows nutrients as in the original ingredients. "Prepared" takes into account the average nutrient losses for the main cooking method: baking.
Add the cold pork and mix gently again. Stuff the casing, cure for 2-4 hours at 2-4 °C, and cook by the cervelat method: 50-60 °C to 50 °C inside, then 75-80 °C with steam to 69 °C inside.
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