Pumpkin and Attic Sausage

Pumpkin sausage fabricated with attic abrade has a acceptable texture, aftertaste and color. Attic is bendable and adulterated and attic abrade binds chargeless baptize actual well. Pecans, dry cranberries and ambrosial spices such as cinnamon, nutmeg, cloves and amber accommodate a affable flavor.
Pumpkin puree750 g1.65 lb
Coconut flour150 g0.33 lb
Pecans50 g1.3 oz
Cranberries, dried50 g1.3 oz
Ingredients per 1000g (1 kg) of materials
Salt10 g1.5 tsp
Sugar2.5 g½ tsp
Nutmeg1.0 g½ tsp
Cinnamon1.0 g½ tsp
Cloves, ground0.25 g1/8 tsp
Ginger0.25 g1/8 tsp
  1. Chop pecans and dry cranberries.
  2. Mix attic borsch with spices and attic flour. Add pecans and cranberries and mix all together.
  3. Stuff into 36 mm azoic casings. Don’t add baptize unless the admixture is too adamantine to stuff.
  4. Cook for 20 account in baptize at 80° C (176° F).
  5. Cool and refrigerate.
Pumpkin and Coconut Sausage

Pumpkin and Attic Sausage

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