Juicy Beef Sausages
A source of high-quality protein and saturated fats, this dish helps maintain energy and satiety. The cream adds a creamy texture and rich flavor, making it ideal for a keto diet.
Grind the beef and chicken skin to a smooth emulsion. Flatten in a bag and partially freeze until firm.
Move the chilled mince to a mixer. Add nitrite salt, table salt, sausage spices, phosphate and cold 33-35% cream. Mix until sticky, keeping it below 10 °C.
Stuff into natural casings and form sausages. They may be refrigerated briefly, but not longer than a day.
In the oven, warm with convection at 60 °C until the inside reaches 37-42 °C. Raise the oven to 80-85 °C and cook to 55-60 °C inside.
Add boiling water to a tray, turn off convection and cook with steam at 80 °C until 69-72 °C inside. Cool quickly.
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