Friday, February 27, 2015


homemade sausages with fennel
the ultimate combination for sausages, fennel & porc. image: armelle habib via taverne agency, recipe: leonoor ottink, after the break.
500 g porc shoulder
500 g porc belly
1/2 tsp freshly ground black pepper
1 1/2 tsp salt
1 tsp fennel seeds
2 cloves of garlic
1-2 tsp white wine
cleaned hog casings, ask a good butcher who makes his own sausages.
further more you need a meat grinder with a coarse die and a meat stuffer.
make sure all the ingrediƫnts are really cold before you begin, to make sure the meat is really cold, place it in the freezer for al least 1 hour.
place the die of the meat grinder and the meat stuffer in de freezer too.
place the hog casings in a bowl of water and let them soak for 30 minutes, run water through the insides of the casings to make sure they are wet on the inside.
cut the meat in chunks of 2-3 cm.
grind the meat in batches and place the ground meat immediately back into the freezer.
when all the meat is ground, place it in a big bowl and mix with all the other ingredients by hand until it gets a little sticky, then place the mixture back into the freezer.
slip the casing onto the stuffing tube, leave a piece of 10 cm off the end of the tube.
place a bigwet plate under the stuffer.
take the meat out of the freezer and feed it into the stuffer with one hand and with the other hand regulate how fast the casing slips of the tube, it's a little tricky in the beginning but you'll soon get the hang of it.
when the sausage mixture is all in the casings, tie off the one end in a double knot.
now devide the huge sausage into smaller ones by spinning them around and tie off the other end.
gently bake them on a low flame for 10-15 minutes until done.

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