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. 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.
2. 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.