Cognac Nut Cervelat
Cognac and nuts make this cervelat more aromatic, while pork and beef provide a dense protein base. Portions stay filling, fatty, and low carb.
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Inventory: Kolbasnyy shprits, Oven, Probe Thermometer, Meat grinder
Kitchen: Other
6 kg 666 gram
Digestion time: 24 hour
Complete protein: ✔
Toast pistachios (15 g) lightly in a dry pan, cool, and chop. Grind pork (700 g) and beef (300 g), then partially freeze.
Move the mince to a mixer, add nitrite salt (18 g), cognac (30 g), coriander (3 g), black pepper (2 g), and nuts. Mix on speed 1-2 until sticky and stringy.
Stuff the casing and cure for 2-4 hours at 2-4 °C. Warm, then cook in the oven: at 50-60 °C to 50 °C inside, then with boiling water in the tray at 75-80 °C to 69-70 °C inside.
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