Good Morning Sausage

Sausage recipe for charcutiers' breakfast! Balanced and tasty, perfect for starting the day off right for those who know how to work and care for this sacred and magnificent food that is animal protein.

This recipe was based on Relleno de Huéscar sausage from the province of Granada, Andalusia region, Spain. Originally it is made from pork, chicken, raw ham, eggs, bread and parsley. Other meats such as rabbit, chicken, turkey or goose can be used. The sausage has a light yellowish color due to the real saffron seasoning (pistil of the flower), but we “Brazilianized” it and replaced it with saffron (turmeric), which also provides a yellowish color and has anti-inflammatory and antioxidant effects.

Ingredients

• 150g lean pork;
• 150g cooked ham;
• 200g Chicken breast;
• 250g Stale bread (preferably naturally fermented);
• 100g mozzarella cheese;
• 4 Eggs – 250g;
• 12g Salt;
• 2g sweet paprika;
• 1g white pepper;
• 0.5g Turmeric (anti-inflammatory and natural antioxidant);
• 150ml Orange juice;
• Nirá (Japanese garlic) or chives to taste.

Method of preparation

• Grind the meat into a fine cutting disc (6mm or smaller);
• Chop the ham, cheese and bread;
• Beat the eggs;
• Mix the meat well with the eggs, bread and water until a uniform consistency is obtained, with a good binding;
• Lightly mix the ham and cheese until evenly distributed;
• Embed in 28 to 36 mm caliber pork casing;
• Cook in water at 90ºC, oven or air fryer at 140ºC for 20 minutes;
• Cool in ice water;
• Before consuming, brown the sausages in a pan with olive oil.
• Refrigerate well packaged and consume within 5 days.