How to cook healthy sausage. Recipe from the chef

How to cook healthy sausage. Recipe from the chef

It is not as difficult as it seems at first glance.

Sausage is a basic product in the diet of so many people, and for some people breakfast without sausage is a waste of time. However, it is not easy to find a sausage with a good composition, so we suggest preparing a healthy substitute at home.

chef, brand-chef of ImmunoHealth Immunodietology Clinic, chef of Karelia Restaurant, KARELIA Spa

Together with immunodietologists we have created a recipe for healthy sausage (frankfurters) that will not harm either adults or children. If you prepare it yourself, you will be sure of the quality of the product.

If you prepare sausage at home from natural products and quality meat, it will definitely be healthier.

Ingrediënten

• 1 kg of veal or turkey/chicken fillet;
• 150 g of melted ghee (ghee) or lard;
• 20 g salt;
• 50 g of beet juice per 1 kg of minced meat to color the sausage pink (optional);
• dry aromatic herbs and spices to taste;
• natural or artificial casing;
• sausage syringe or meat grinder with sausage attachment.

Recipe

• Cut the fillets into pieces and grind them through the finest attachment in the meat grinder. If you are using lard, spin it together with the minced meat. Season the mince with salt and spices.
• Mix the mince well and beat it for three to five minutes. Then spread it on the bottom of a bowl or a bag and put it in the freezer for an hour.
• Juice the beet in a juicer or grate the beet and then press through a sieve or gauze.
• Grind the cooled minced meat in a food processor, gradually pouring in melted butter (if you did not add lard) in a thin stream.

You should get a homogeneous mass – the consistency of a thick emulsion. To keep the temperature of the emulsion low, you can additionally put the container with it in a bowl with ice. For a pink sausage color, add beet juice to the meat emulsion and stir.

Natural casing is usually sold in salt, so rinse the inside well before using. If using artificial casing – follow the directions on the package. Stuff the casing. Pour boiling water over the sausage and leave for 10 minutes. When the water has cooled – pour again for 10 minutes. You can also bake the sausage in the oven at 180 degrees for 15-20 minutes.

If there is no time for cooking, and you prefer the kitchen stove to the store shelves, arm yourself with our tips on choosing a healthy sausage.