Gastronomixs

Raw thick flank sausage

Creation by Sidney Schutte, Spectrum**, Amsterdam, the Netherlands.

Raw thick flank sausage

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Ingredients

1

kg

thick flank with fat

22

g

colorozo salt

3

g

nutmeg

2

g

ground pepper

 

 

plastic sausage casing with 4cm diameter

Preparation method

  • Push the knuckle through the mincer (2mm plate).
  • Add the spices to the mixture and leave to marinate for several hours.
  • Fill the plastic sausage casing and hang the sausage in the kitchen for 24 hours.
  • Leave in the refrigerator for another three days. 

Serving suggestions

  • Delicious served with components like onion, chive, cauliflower, piccalilli, avocado, egg, celery, extra-aged farmer's cheese, goat's cheese, mayonnaise, and brioche.

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