Homemade Salsiccia
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 4 hrs |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
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
Print Recipe
Pin Recipe Instructions
- Roughly turn the meat and bacon through the mincer. Mix all ingredients together well and let steep for about 2-3 hours. In between, rinse the intestines inside and out well with clear water.
- Put the casing around the sausage filling device of the meat grinder, tie a knot at the end and fill it with the meat. After the desired length, twist the salsiccia several times. With the amount of ingredients you can make 12-14 salsicce the size of one bratwurst each.
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