Menu
Blend all ingredients thoroughly using an immersion blender. Pour the batter into the mould. Bake in a combi oven at 60% steam and 40% heat, 105°C, for about 13 minutes.
If you want to pipe the sausage, add 1 jar of Thickn´Up and blend well. Let the mixture swell for at least 15 minutes or more. Then transfer to a piping bag and pipe onto plastic wrap. Roll up like a Christmas cracker and fold in the ends. Bake as above.
2 kg ham purée
1.5 dl ham stock (powder)
2 tsp liquid smoke
2 tbsp salt
1 tsp white pepper
1 dl onion powder
1 tbsp paprika powder
1 tbsp browning sauce (collorit)
6 tbsp red food colouring
1.5 l whole eggs
2 dl Thickn´Up
Energy kcal: 130
Protein (g): 10.8
Fat (g): 7.82
Carbohydrates (g): 3.96
Website & Design by Intendit Web agency
