Salsiccia Without Bowels
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 10 mins |
| Total Time | 1 hr 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 ½ kg pork (ham without rind)
- 1 tablespoon salt
- 1 teaspoon black pepper, crushed
- 1 tablespoon fennel seeds, toasted
- 2 tablespoon garlic, chopped
- 1 tablespoon sugar
- 1 teaspoon paprika powder, noble sweet
- 1 teaspoon chilli
- 150 ml chicken stock, ice-cold
- 2 liters vegetable stock
Print Recipe
Pin Recipe Instructions
- Cut the pork ham into medium cubes. So that the sausages are later juicy, the bacon is not peeled off but also processed. In a large bowl, mix well with salt, pepper, sugar, chilli, fennel seeds, garlic and paprika. Cover with plastic wrap and freeze in the freezer for thirty minutes.
- Turn the meat in the meat grinder through the largest perforated disc. Then mix the mixture in the food processor with the paddle at the lowest speed for one minute. Alternatively, you can use a hand mixer and dough hook. Increase the speed of the stirring aid by one level and slowly work in the ice-cold chicken stock. Continue stirring for two minutes on this level and then another thirty seconds on the highest level.
- Shape a small dumpling and fry it in the pan to taste. If necessary, season the meat mixture.
- On the work surface, cut the cling film into strips 25 centimeters wide and 35 centimeters long. Place the meat mixture in a roll shape just above the narrow foil edges. Roll the foils together like candy. Then wrap each sausage again in aluminum foil, twisting the ends well.
- Poach the double-wrapped sausages in the simmering vegetable stock for ten minutes. Take out, let cool and remove the casings.
- To serve, fry brown on all sides in hot olive oil.
- The sausages are also very easy to freeze after poaching and are quickly put on the table if necessary.
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