For cooking, you will need a temperature probe, otherwise there is a risk of undercooking or overcooking the sausage.
Ingredients: Pork Carbonade, Lard, Peeled Pistachios, Cream or Milk, Salt, Nitrite Salt, Black Pepper
Cooking method:
Cut 3 steaks 1 cm thick from a piece of pork. Beat well with a culinary hammer (flat part) and salt with a mixture of common salt and nitrite. The nitrite salt is only here to keep the pink color nice. If you do not have it, then salt it with ordinary salt, it will not affect the taste in any way.
Divide the remaining meat in half: cut 1 part into 1x1 cm cubes, punch the second with a blender or scroll through a meat grinder. Cut the bacon into small cubes. The amount of your choice, I added 50 grams. Mix them together, season with salt and pepper, add pistachios and cream. Knead the minced meat and beat it off. This will rid your sausage of air bubbles.
Put the beaten meat on a cling film so that there are no holes. Cut off where it is superfluous, report where it is not enough. Then put the minced meat and roll it into the sausage using cling film. Tie the ends with a thick thread. I have some minced meat left and made 3 more small sausages to eat hot.
Heat the water in a saucepan to 70 degrees. Place the sausages there directly in the foil and cook over the lowest heat. First you need to stick the temperature probe into a small sausage, as soon as the temperature inside reaches 74 degrees - we take it out. And now we stick the temperature probe into a large sausage, it will cook for another 10-15 minutes. Water should never boil. As soon as the temperature reaches 74 degrees, turn off and leave to cool in this water.