Servings: 15 jars
Calories: 1545kcal
Ingredients
- 4 kg pork
- 1.2 kg pork jowl
- 1.8 kg pork belly
- 1 kg pork liver
- 2 onions 300 g for two onions
- 4 garlic cloves 25 g for 4 garlic cloves
- 4 eggs
- 10 cl Cognac
- 64 g coarse sea salt 16 g/kg of meat
- 12 g black pepper 3 g/kg
- 6 g four-spice blend 1.5 g/kg
Procédé
- Grind all the meats and mix them together in a large bowl.
- Add the finely chopped onions and garlic.
- Stir in the beaten eggs.
- Pour the Cognac into the mixture.
- Add the coarse sea salt, black pepper and four-spice blend.
- Mix everything together thoroughly until evenly combined.
- Let rest, vacuum-sealed, in the refrigerator for 15 hours.
Sterilization
- Fill the clean glass jars (rinsed with boiling water beforehand) with the raw mixture.
- Fit the rubber seal or lid on the jars, wipe the rims and close them.
- Place the jars in an electric sterilizer set to 100°C and sterilize for 3 hours.
- Alternatively, the jars can be placed in a Dutch oven filled with water, covered and kept at a boil for the same amount of time.
Notes
Grind the meats well: For a pleasant texture, make sure to grind the meats evenly.
Let it rest: Don't skip the resting time in the refrigerator. It allows the flavors to blend and develop.
Nutrition
Calories: 1545kcal | Féculents: 4g | Protein: 90g | Fat: 127g | Saturated Fat: 46g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 57g | Graisses trans: 0.005g | Cholesterol: 573mg | Sodium: 1956mg | Potassium: 1520mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 14532IU | Vitamin C: 20mg | Calcium: 69mg | Iron: 19mg
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