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Mix all ingredients well. Spray the molds and pour in the mixture. Optionally add flavors that suit, such as 2 dl apple purée or blackcurrant purée. Anchovy brine works well for “slottsstek” (castle roast) or other flavors depending on the roast you serve. Bake in combi mode 60% steam and 40% heat at 105°C for about 17 minutes. Cool and then freeze the entire mold.
2 kg pork purée or beef purée
1.5 l whole eggs
1.5 dl meat stock
2 tbsp salt
2 ml black or white pepper
1 dl onion powder
2 dl Thickn’Up
Energy kcal: 139.89
Protein (g): 10.81
Fat (g): 8.17
Carbohydrates (g): 5.71
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