Raw thick flank sausage
Creation by Sidney Schutte, Spectrum**, Amsterdam, the Netherlands.
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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.