Homemade Salsiccia

Summary

Ingredients

• 800 g pork shoulder
• 300 g bacon, reen or Italian lardo
• 15 g salt
• 5 g pepper, coarsely round
• 1 clove garlic
• 1 hot pepper
• 1 bunch coriander greens
• 0.25 teaspoon ¼ clove (s), ground
• 0.25 teaspoon ¼ cinnamon
• 100 ml red wine
• Pig intestines, caliber 18-21

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Instructions

1. Grind the pork shoulder and bacon through a meat mincer.
2. In a bowl, combine the ground pork, bacon, salt, coarsely ground pepper, minced garlic, minced hot pepper, chopped coriander greens, ground clove, cinnamon, and red wine. Mix thoroughly.
3. Cover and refrigerate for 2 to 3 hours.
4. While the meat mixture refrigerates, rinse the pig intestines thoroughly inside and out with cold water.
5. Attach the casings to the sausage stuffer of your meat grinder. Tie a knot at the closed end.
6. Fill the casings by slowly feeding the marinated meat through the stuffer. Every time the casing reaches roughly the size of a bratwurst, pinch and twist it to create an individual link.
7. You should produce approximately 12 to 14 salsicce from this recipe.