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.
Read
Video on the topic
Reviews
Notes
Inventory: Probe Thermometer, Meat grinder, Колбасный шприц, Oven
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.
(16)
- :
- :
- :
- :
- :
- : ,
- :
- : ,
- :
- :
- :
- :
- :
- :
- : ,
- :
Any remaining questions? Ask chatGPT.:
If you have any questions about the recipe "Cognac Nut Cervelat", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
Ask a question
Looking for a source of nutrients? Check out iHerb:
Vitamin B1: Lake Avenue Nutrition, Benfotiamine with Thiamine, 250 mg, 120 Veggie Capsules
Buy
≈ $20.53
Promo codes for iHerb (6)
More sausage:More recipes
Watch others from meat and chicken:
We recommend reading
All articles
Share: