Breakfast meat

Ingredients for 1 servings:

• 600 g minced pork
• 200 g minced meat, mixed
• 200 g water
• 18 g curing salt
• 3 g black pepper
• 2 g all-spice
• 2 g coriander powder
• 1 ½ g nutmeg
• 5 g onion powder
• 8 g mustard seeds
• 2 g glucose (dextrose)
• 2 g ascorbic acid
• 50 g aspic powder (200 bloom)
• 20 g potato starch

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours 10 minutes

Knead the minced meat with all ingredients using a food processor for 5 minutes. Then transfer to molds and smooth out with wet hands and a dough scraper. Now place the molds in a roasting bag. Tie the bag on one side and pour half a cup of water into the bag before tying the other side. A probe thermometer is highly recommended; this can be inserted through the film and will remain in place throughout the entire cooking process. Cooking is complete when the internal temperature reaches 69–70°C. Since the sausage meat has now released a lot of the aspic, it is recommended to firm the mixture slightly, for example with roulade pins, so that the mixture does not sit on the bottom of the mold and aspic can collect underneath. Cut the next day. 1 kg of sausage meat needs about 100 minutes at 100° to reach an internal temperature of 69–70°C. The mixture can also be preserved in jars or cans.