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Homemade pork sausage

ingredients

servings

4

Ground pork meat

1000 grams

Iodized salt

20 grams

Black pepper

5 grams

Dried chillies

1 gram

Marsala liqueur

50 mL

Fennel

to taste

single courses from Italy - Sicilia

Homemade pork sausage

Homemade pork sausage

with meat source of B vitamins high in potassium high in phosphorus

ready in

12 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Homemade pork sausage

Tradition .. in the house

Homemade pork sausage step 1

step 1

I explain the doses and the recipe. The ingredients are proportionate for 1 kg. and that is 750 g. about stew and 250 g. of lard or bacon with lard. Fennel means fennel seeds, while chilli should be placed 1 teaspoon.

Homemade pork sausage step 2

step 2

the ingredients lack the guts for sausages, to be requested from your trusted butcher or buy the synthetic ones, and when they are used they must be put with water and salt

Homemade pork sausage step 3

step 3

Meat: cut it into cubes together with the lard and chop it

Homemade pork sausage step 4

step 4

Seasoning: season with all the ingredients making them blend well with the meat, working it for about 10 minutes

Homemade pork sausage step 5

step 5

Rest: after seasoning, the meat should be left to rest in a dry place for 12 hours, on a pastry board or in the fridge, covering the container with aluminum

Homemade pork sausage step 6

step 6

Bag it: put the guts in a bowl covering them with water and a pinch of salt

Homemade pork sausage step 7

step 7

at the moment of their use, take a gut at a time to blow in, to facilitate the insertiononell'apposito spout and fill it

Homemade pork sausage step 8

step 8

Preservation or Seasoning: when the sausage is finished, the sausage is ready for use, to be cooked or seasoned, hanging in a cool and dry place for a minimum of 15 days

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