Ham aspic sausage

Ingredients for 1 servings:

• 2 kg cooked ham in one piece
• 800 g mushrooms, from the can
• 400 g gherkins
• 50 g meat broth extract
• 2 liters of water
• 50 ml vinegar
• 1 g pepper, white
• 1 g onion powder
• 32 g gelatin powder

Instructions

Working time approx. 40 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 40 minutes

You will also need collagen sausage skin with a diameter of 100 mm. Dissolve the gelatin in the water. Add the vinegar, white pepper, meat broth extract, and onion powder to the water and bring to a boil briefly. Let stand until just before it sets. In the meantime, cut the cooked ham into roughly one-centimeter pieces. Thinly slice the gherkins. Remove the mushrooms from the can and drain. Mix the gherkins, ham, and mushrooms well in a bowl and then fill the sausage skin with them. Then pour in the almost cold but still runny gelatin liquid and tie the sausage skin as tightly as possible. Make sure that no air is trapped. Now place the sausage in ice water and let it set. If some air is trapped in the sausage, it is necessary to pierce a hole in the sausage skin with a roulade needle and press the air out. This works best while the sausage is floating in the ice water, because the cooling gelatin closes the hole. Let the sausage float in ice water for as long as possible, at least 3 hours. If the gelatin isn’t completely solid, the sausage will become oval in the refrigerator instead of remaining round.