Mix all ingredients with an immersion blender. Pour the batter into the mold. Bake in combi mode 60% steam, 40% heat at 105°C for about 45 minutes or until the internal temperature reaches 80°C.
If you want to pipe the sausage, add thickn’up to a jar and mix well. Let the batter swell for at least 15 minutes or more. Then pour the batter into a piping bag and pipe onto plastic wrap. Roll up like a candy and fold in the edges. Bake as above.
2 kg ham purée
1.5 dl ham broth (powder)
2 tsp liquid smoke
2 tbsp salt
1 tsp white pepper
1 dl onion powder
1 tbsp paprika powder
2 tsp ground nutmeg
1 tbsp collorit
6 tbsp red food coloring
1.5 l whole eggs
2 dl thickn’up
Energy kcal: 131.18
Protein (g): 10.78
Fat (g): 7.9
Carbohydrates (g): 4.07