Sunday, 8 May 2016

Salsicce homemade

When you can´t buy good quality Italian salsicce, make them yourself. That was the Mantra for this days cooking with friends.
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
For making sausages you will need a meat grinder and a sausage making addition to your kitchen machine. And you need to go to your butcher and order some pigs intestines adhead- cleaned ones :-)

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
pigs intestines

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

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