Italian sausages
Homemade grilled sausages are as different as night and day from store-bought sausages. Most Italian sausages are made from pork and seasoned with many herbs and spices, of which fennel seeds are almost mandatory. I made a bunch of Italian sausages to grill for Midsummer 2023. In addition, these sausages are also very nice to make pasta with. Sausage contents are fried, the sauce is prepared on it, land the desired pasta is added.
It is worth preparing the minced meat yourself, instead of buying ready-made minced meat. The ideal meat is a neck chop because it is not expensive and contains enough lard.
Preparation time: about 3-4 hours
Level: Medium
Quantity: About 6 kg of sausages
Ingredients:
Two packages of sheep intestines, which can be ordered from the Maarahva store
6 kg of neck chop
2 tbsp fennel seeds
2 tbsp coriander seeds
1 tablespoon of dried basil
1 tablespoon of dried oregano
3 tbsp sea salt
0.5 grated nutmeg
0.5 tbsp chili flakes
2 tablespoons ground paprika
2 tablespoons of garlic powder
0.5 glass of white wine
1 tbsp dried parsley
0.5 tbsp ground black pepper
Preparation:
- 24 hours before making the sausages, put the casings in the lid. They are salted and must be properly soaked
- Cut the meat into pieces and put it through a meat grinder
- Add all the spices: fennel seeds, coriander seeds, basil, oregano, sea salt, grated nutmeg, chili flakes, paprika, garlic powder, white wine, black pepper, and parsley.
- Put the sausage mixture into the sausage syringe, take a piece of soaked casing about 1 m long or longer, stuff the casing into the nozzle of the sausage syringe, moisten the casing in the meantime, and continue until the entire casing is around the nozzle. Make a knot at the end of the casing and crank the sausage mixture into the casing at a steady speed.
- Do not fill the intestines very tightly, the sausages should be nice and even, but pleasantly soft.
- When the entire casing is full, make a knot at the other end as well and twist the sausage into nice, traditional pieces. To do this, press the filling on both sides of the sausage so that there are gaps where there is no filling, twist the sausage a few times and repeat the procedure at the end of the next piece of sausage until all the sausages are nicely twisted into pieces.
- Store raw sausages for a maximum of 3-4 days at +4 degrees C.
Cook the sausages in a pan or on the grill on all sides and enjoy them with your loved ones on Midsummer’s Eve
Ready!!!
