Boiled Veal Sausage
Veal, pork, and cream create a tender boiled sausage with a mild meat flavor. It is rich in protein and fat, with only trace carbs.
Grind pork (500 g) finely, flatten in a bag, and partially freeze. Grind veal (500 g) coarser and chill as well.
Mix the pork mince with nitrite salt (18 g), erythritol (2 g), black pepper (2 g), nutmeg (1 g), and part of the ice-cold cream (250 g). Pour the cream gradually and mix to an emulsion.
Mix the veal mince separately for about 10 minutes, then combine with the emulsion and gently mix on low speed. Stuff the casing and warm for 3-5 hours.
Cook in the oven: at 50-60 °C bring the center to 50 °C, then at 80-85 °C with boiling water in the tray cook to 69 °C inside. Cool and chill.
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