Sausage Meat
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g minced meat, very cold or frozen, best mixed
- 3 egg whites, ice cold
- 1 egg (s), ice cold
- 200 ml whipped cream
- Pinch (s) salt and pepper
- 1 teaspoon, leveled broth, grained
- possibly marjoram
- nutmeg
- possibly parsley
- possibly chives
Print Recipe
Pin Recipe Instructions
- It is important that the ingredients are cold, otherwise the products will clump together and are worthless. If they are too warm, put them in the freezer for a short time and then continue processing.
- Put all the ingredients in a food processor with a sharp knife and quickly process into a pulp at intervals until the desired consistency is achieved.
- If you prefer to have a little more color in it, you can replace the salt with curing salt.
- If the mass is too firm to add some cream, it is too soft, some egg white.
- You can use this sausage meat for sausages, fill pancakes with it -> sausage strudel, dumplings for soup, etc.
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