Mix all ingredients with a hand blender. Pour the mixture into the mold. Bake in combi mode 60% steam, 40% heat at 105°C for about 13 minutes.
If you want to pipe the sausage, add a jar of thickn’up and mix well. Let the mixture swell for at least 15 minutes or longer. Then pour the mixture 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
1 tbsp collorit
6 tbsp red food coloring
1.5 liters whole eggs
2 dl thickn’up
Energy kcal: 130
Protein (g): 10.8
Fat (g): 7.82
Carbohydrates (g): 3.96