Cooking description:
The colorful queen of Italy's meat products - the most aromatic salsiccha is easy to cook at home! To do this, you need very few ingredients and free time. Remember that the minced meat must be infused and absorb all the flavors and aromas of spices!
Purpose: For lunch / For dinner
Main Ingredient: Meat / Pork
Dish: Snacks
Cuisine geography: Italian / European
Ingredients:
- Pork - 1 Kilogram (brisket or neck)
- Lard - 150 Grams
- Salt - 22 Grams (slightly less than a tablespoon)
- Fennel Seeds - 1.5 Teaspoons
- Dried paprika - 1 teaspoon
- Pork intestines - 2 Pieces (2 meters, washed)
- Ground black pepper - 0.5 Teaspoons
Servings: 3-4
How to cook "Salsiccia"
Prepare the indicated ingredients. Rinse the meat in water, cut off the skin, remove films and veins. Cut the meat into chunks. Freeze the bacon for about 10 minutes to make it easier to chop.
Scroll the meat in a meat grinder, placing a wire rack with large meshes in the technique. Pour ground sweet paprika, salt, ground black pepper and fennel seeds into the minced meat - they are a must. You can use smoked paprika - the taste of sausage will only benefit from this. Finely chop the frozen bacon and add to the minced meat. Mix everything thoroughly, place the minced meat in the refrigerator for at least 6 hours. Immediately fill the intestines with minced meat - the oil from the fennel seeds should stand out in an open space.
Rinse the pork intestines in water several times, checking for integrity. It is advisable to purchase them already peeled and salted. Pull the intestines onto the special attachment of the meat grinder and tie the end with thread or twine. Prepare a pin or needle and pierce the gut with it several times. If there is no special attachment, then just cut off the neck of the plastic bottle and pull the intestines over it, and stuff the minced meat into the neck. Fill the guts with the cooked minced meat, after mixing it thoroughly again. Try not to fill the intestines tightly, as the minced meat will swell during the cooking process! It is very important!
Until the end of the intestine is tied, you can give the sausage any appearance: leave it in a semicircle or shape the sausages. But remember that you need to tie more than once, separating the products, but two so that the intestine between them can be cut!
Tie the end of the intestine with a thread or twine. Place the salsiccha in the refrigerator for 6 hours to settle. Then punch through all the air slots with a needle and release the air from the product.
After the indicated time, the sausage is ready for cooking. Heat it at room temperature and cook in any way you choose: smoke, dry, fry, grill, bake, etc.