Summary

Ingredients

• 500 g pork shoulder
• 300 g pork neck
• 200 g pork belly, fresher
• 1 tablespoon, leveled fennel seeds
• 1 tablespoon, leveled aniseed seeds
• 1 tablespoon, leveled coriander seeds
• 1 tablespoon, leveled salt
• 1 teaspoon, heaped paprika, hot pink
• Pul beaver

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Instructions

1. First remove all tendons from the meat and the rind from the bacon. Now cut the shoulder, neck and bacon into approx. 2 cm pieces and turn them through the meat grinder with a coarse 12 mm disc.
2. Coarsely crush the fennel, anise and coriander seeds in a mortar.
3. Mix the twisted meat and all the spices together and knead well, the spices should be worked well into the meat.
4. As a test, you can sear some of the mixed meat in a pan and see whether all the flavors harmonize with one another. Possibly add seasoning.
5. Let everything steep for 24 hours and then fill into the intestines or shape into sausages by hand.
6. Fry the sausages until crispy. You can also let them steep in a tomato sauce.