Mild veal and turkey sausages provide gentle protein and a calm flavor without hot spices. Cream and egg help retain juiciness while carbs stay minimal.
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.
Water bath: 35 min. Mix: 15 min. Cooking sous-vide: 30 min. Bake in the oven: 2 h.
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Odessa
Grind veal (500 g) and turkey (500 g) through a fine plate 2-3 times, partially freezing the mince before each next grind.
Move the mince to a mixer, add nitrite salt (10 g), table salt (8 g), erythritol (2 g), cream (280 g), and egg (50 g). Mix slowly first, then faster for 2-3 minutes and slowly again for 5 minutes until smooth.
Stuff the casing, form sausages, and warm for 1-2 hours. Cook in the oven: 30 minutes at 30 °C, then 50-60 °C to 50 °C inside, then with boiling water in the tray at 80 °C to 69 °C inside.
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