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 puree||750 g||1.65 lb|
|Coconut flour||150 g||0.33 lb|
|Pecans||50 g||1.3 oz|
|Cranberries, dried||50 g||1.3 oz|
Ingredients per 1000g (1 kg) of materials
|Salt||10 g||1.5 tsp|
|Sugar||2.5 g||½ tsp|
|Nutmeg||1.0 g||½ tsp|
|Cinnamon||1.0 g||½ tsp|
|Cloves, ground||0.25 g||1/8 tsp|
|Ginger||0.25 g||1/8 tsp|
- Chop pecans and dry cranberries.
- Mix attic borsch with spices and attic flour. Add pecans and cranberries and mix all together.
- Stuff into 36 mm azoic casings. Don’t add baptize unless the admixture is too adamantine to stuff.
- Cook for 20 account in baptize at 80° C (176° F).
- Cool and refrigerate.