Ingredients:
- pork – 700 gr.;
- beef – 300 gr.;
- egg;
- ice milk – 400 gr.;
- regular salt – 13 g;
- nitrite salt – 10 g;
- nutmeg – 1/4 tsp.
Sausage preparation process
The meat, chilled in the refrigerator, is chopped and passed through a meat grinder into minced meat. First through a large grate, then 1-2 times through a fine one.
Regular and nitrite salt, nutmeg, egg and ice milk are added to the minced meat. Then you need to knead it very well, but not with your hands, so as not to heat it.
This is conveniently done with a mixer or food processor. The minced meat should become smooth, porridge-like.
The minced meat is divided into 2 parts, which are wrapped in cling film. Its ends are tied with thread. You should get dense sausages.You can divide the minced meat into smaller portions and make sausages.
The oven is set to 75°C. Then water is filled into the pan and heated to 80°C. The sausages are placed in water, pressed down so that they do not float, and sent to the oven.
After 2 hours, the sausage is removed from the pan and immersed hot in cold water for half an hour.
After this you can eat it. Thanks to the presence of nitrite salt, it will be pink, tender, and can be stored in the refrigerator for more than a week without the risk of spoilage.
