John Myers
Ingredients for 6 servings:
- 1,200 g ground beef, lean (4% fat)
- 1 large onion(s), red, finely diced
- 3 large garlic cloves, finely diced
- 22 g salt
- 5 g black pepper, coarsely ground
- 1 tbsp, heaped marjoram
- 1 tsp, heaped caraway seeds
- 400 g konjac rice (made from glucomannans, available in every well-stocked supermarket)
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 15 minutes
Low carb and low fat
Mix all ingredients until the spices are well blended. Pour the mixture into prepared jars (do not fill them completely, but leave about 2 cm of space) and then cook in a canning machine for 120 minutes at 95°C. Let it cool slowly, and then place it in the refrigerator or cool cellar. Notes: Regular sausage, which I usually make, lasts at least 6 to 12 months. Time will tell how the rice substitute behaves. However, we usually eat it all after 2-3 weeks. Of course, it can’t compete with a fatty sausage. But for a lean sausage, it’s really aromatic and delicious. It’s quite firm and can be sliced thinly, which I personally really like. The sausage is great for people on a low-carb diet or simply want to lose some weight. We eat the sausage on protein toast rolls or on protein toast (e.g., from Aldi). But we like it best on the darker protein toast rolls (crispy toasted).
Facebook Comments