Pork Chilli Sausages with Fennel and Herbs (Salsiccia di maiale)

Pork Chilli Sausages with Fennel and Herbs  (Salsiccia di maiale)

PORK SAUSAGE WITH FENNEL, CHILLI AND HERBS

1.2kg pork shoulder (ensure it is fatty)

40g salt

1 tsp fennel seeds, toasted and chopped

1 tsp chilli flakes

10g dried thyme

15g fresh rosemary, minced

10g fresh sage, minced

½ cup ice water

½ cup white wine

Edible sausage casings

Step 1

Chill the meat until it is almost frozen by putting it in the freezer for an hour or so. Place sausage casings in a bowl of very warm water. Chop meat and fat into chunks, about 1 inch wide.

Step 2

Place meat in a bowl and add the salt, spices, herbs, wine and water, then mix thoroughly with clean hands. Allow to rest in the fridge for about an hour.

Step 3

Grind the mixture through a meat grinder, using the course plate. This is an important step in order to get the sausage to bind properly. Mix well and place in the fridge.

Step 4

Using a sausage maker or a meat grinder with a sausage attachment, stuff the mixture into the casings. Hang the sausages in a cool place for up to 4 hours (the colder it is, the longer you can hang them). Once they begin to dry, roll into a coil and secure with a skewer. Place in the fridge until required. They will keep for at least a week. If you are freezing the sausages, wait a day before doing so. This will help them keep their shape when frozen. To cook, barbeque on each side for about 7 to 8 minutes and allow to rest before serving.

pork and fennel sausages, italian, food

 

 

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