Seal Cumberland sausages

Use the pork meat and chop very fine with the icy water. Keep the temperature low and run the food processor until the meat has a long and gluey consistency. Then put in the chopped seal meat and spice with arctic thyme or herbs of your choice. 

Keep them cold over night to let them settle.

Steamed at 80 degrees for 15 mins, smoke at 80 degrees for 40 minutes or fry on the pan.

Use for hotdogs with the toppings of your choice.

1000 g seal meat
500 g fatty pork (jowl)
500 g pork neck
6-7 dl ice water
35 g salt
4 g onion powder
10 g cane sugar

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