Shpikachki sausages
Pork and beef provide plenty of protein, iron, and vitamin B12, while diced fat keeps shpikachki especially juicy without bread or starch. White pepper and nutmeg give them the classic sausage flavor without sugary fillers. The result is a dense keto meat prep that stores well in the fridge and can be reheated quickly before serving.
Cut pork ham (600 g) and lean beef (400 g) into grinder-sized pieces and chill them well. Dice lard (250 g) finely and freeze it lightly too, so the fat does not smear while mixing. Prepare ice-cold water (200 g) so the sausage mixture stays cold and sticky.
Pass the pork and beef through a meat grinder, then add curing salt (9 g), table salt (9 g), white pepper (1 g), nutmeg (0.5 g), and dried garlic (2 g). Pour in the ice-cold water (200 g) and mix until the farce becomes dense and sticky. After that, fold in the chilled diced lard (250 g) carefully so the cubes keep their shape.
Stuff the thin pork casing with the mixture, shape the sausages, and leave them at room temperature for about 45 minutes. This helps the links warm slightly and cook more evenly.
Place the shpikachki into the oven and begin the first heating stage at 60°C until the internal temperature reaches about 45°C. Then raise the oven to 80°C and continue cooking until the inside reaches around 60°C.
For the final stage, place a tray of boiling water in the oven and keep cooking the shpikachki at 80°C until the internal temperature reaches 72°C. Cool them immediately under cold water, pat them dry, and refrigerate for at least 6 hours. Serve chilled or reheat gently before eating.
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