Homemade Skinless Pork and Beef Sausages

Ingredients

• pork (Amount not specified in the source)
• beef (Amount not specified in the source)
• bacon (Chopped; amount not specified in the source)
• egg (To bind the mixture; amount not specified in the source)
• spices to taste (The source does not specify which spices or the amount)
• salt (To taste; amount not specified)
• 2 tbsp ice water
• butter (For browning; amount not specified in the source)

Steps

1. 1

   In a large bowl, mix the pork, beef, chopped bacon, egg, spices, salt, and 2 tbsp of ice water.

2. 2

   Knead the mixture vigorously with your hands for 3–4 minutes, keeping it cold, until you obtain a sticky, firm, compact mixture that does not crumble.

3. 3

   Divide the mixture into 6 or 8 portions.

4. 4

   Place each portion on a piece of plastic wrap or wax paper and roll it up, twisting the ends like a candy wrapper, to form a uniform, compact cylinder.

5. 5

   Place the rolls in a pot of water over low heat, just below a simmer, at approximately 80 °C. Poach them for 8–10 minutes.

6. 6

   Remove the rolls from the water and carefully remove the plastic wrap. The sausages should retain their shape and be cooked through.

7. 7

   Heat a cast-iron skillet over medium-high heat with the butter.

8. 8

   Brown the sausages for 3–4 minutes, rolling them so they color evenly and develop a golden, glossy, crispy exterior.

Notes

The source does not provide the amounts of the meat, bacon, egg, spices, salt, or butter, so they should be adjusted according to the desired quantity. The description specifies poaching for 8–10 minutes at about 80 °C; the audio mentions 15 minutes, but the written instruction in the description has been prioritized. Carefully remove the plastic wrap before browning.

Nutrition per serving

• main course
• meat
• homemade
• skinless
• low-carb
• pan-browned
• gluten-free
• keto