Boiled Tongue Sausage

Pork, Beef tongue, Water, Nitrite salt, Table salt, Garlic, Black pepper, Allulose, Food phosphate, Natural casings

Mix: 15 min. Let it stand: 3 day. To boil: 2 h. Cool down: 1 h. Slice: 20 min. Cooking: 20 min. Mix: 20 min. Bake in the oven: 2 h 40 min. Cool down: 20 min. Chill in the refrigerator: 12 h.

Cure the beef tongue in advance with nitrite and table salt brine for 2-3 days at 2-4 °C.

Cook the cured tongue wrapped or vacuum packed until tender, cool and dice.

Grind pork, chill, add spices, water, phosphate, garlic, pepper and allulose. Mix for 15-20 minutes until protein threads appear.

Fold in diced tongue, stuff into casing and cook.

Cook at 60 °C to 50 °C inside, then finish with steam at 80 °C to 69-71 °C inside.