Gastronomixs

Raw eye of round sausage

Creation by Edward de Ridder, NY Basement restaurant, Rotterdam, the Netherlands.

Raw eye of round sausage

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Ingredients

1

kg

eye of round

80

g

curing salt

3

g

nutmeg

3

g

pepper

1

g

cloves

Preparation method

  • Dissolve the curing salt in one litre of water and brine the eye of round for 24 hours.
  • Dry the eye of round thoroughly and put through the meat grinder.
  • Season to taste with the spices and spoon into a sausage bag.
  • Set aside for at least 24 hours.

Serving suggestions

  • Delicious served with pickled gherkins, piccalilli, onions, or other mixed pickled vegetables.
  • As a lunch dish with bread and mature cheese.

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