It is a bit of planning ahead and a bit of work to do, but they tasted incredible and the work was worth the effort.
This time Umbria is the region, where our food had to come from. The specialties are lentils with salsicce and Torta al testo, an Umbrian flatbread. These recipes will follow.
|Salsicce with olives and tomatoes|
1500 g pork neck
15 ml olive oil
1 clove of garlic
1 tsp dried Italian herbs
5 g fennel seeds (dry roasted is optional)
1 pinch of brining salt (optional)
1/2 tsp piment d ´espelette
13,5 g salt
80 g green olives
40 g dried tomatoes
Start the day before making the sausages with the preparation of the meat. Use a meat grinder and put everything- except the salt through it. Keep the mix in the fridge until the next day, so the spices get more flavour into the meat.
Add the salt before you start with filling the sausages.
We put the chopped olives and tomatoes into 1/3 of the mixture. That made a completely different taste.
Use clean pigs intestines and store them in water. They should not dry out, so when you put them on the nozzle for the sausage, use wet hands.
Make a knot first and stuff the filling evenly into the intestines.
When you run out of filling, make a knot, then every 12-15 cm pinch with 2 fingers and turn the intestines to make single sausages.
|Salsicce with fennel seeds|
Before you put them on a grill or into a pan, prick them. Otherwise they will explode.
|Umbrian lentil salad with salsicce and foccacia bread|