Mild Veal and Turkey Sausages

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.