Made some Salsicca this weekend.
What is more delicious and also pretty simple to make.
I made it with 2 different flavors/seasonings .
This is the recipe for about 22-25 of these hand size sausages :
The base :
Pork lean meat 1500 gr
Pig lard 500 gr
Salt 35 gr
White wine or water 1 dl
Black pepper crushed 6 gr
Pig casing 5 meters should be enough
You also need some equipment to be able to stuff the casings in a good way.
Fennel crushed 4 gr
Garlic powder or fresh crushed 3 gr
Salve powder or fresh crushed 3 gr
Prepare though is a good thing to remember when making sausage.
I started to cut the meat and lard one day ahead in small nice chunks easy to add in the grinder.
I put it in the freezer over night as u need cold meat and equipment to work with.
I also added the grinder parts that should be in contact with the meat to the freezer overnight.
Just make sure u have some extra space there. I had to make some space this time.
If you have the casing in the freezer make sure to remove it from there.
You can put it a bowl with water over night.
Day 2. Making day
1-2 hours before you want to start making the sausages u remove the meat from the freezer.
Doesn´t need to be rock hard cold. Need to be able to work with also.
You should also make sure to run water a few times through the casing before using it.
Do this in good time.
Start meassuring the seasoning and add it in 2 bowls if u like to try 2 different flavors like me.
If not u should double the seasoning as the meassures above are for the total meat volume.
Now it´s getting time to get started with the fun job making the sausage sort of speak.
Start adding the salt on the meat. Then it´s time to mix it in the grinder. Use the bigger holes 4-5 mm.
When the meat is grinded u split it in two halves and 2 different bowles.
Add the seasonings and make sure to mix it well with your hands or a blender. I used my hands and it was very cold but it worked.
Start adding the casing to the sausage equipment. Now it´s time to start filling the casings. This is the
fun part of making sausage when it works out and the casing is good quality.
The sausage length can for sure differ depending on how u like it to be. In this case to get 22-25 sausages u need to make them about 10 cms in length.
Make sure to make a knot in the end of the casing to make sure the meat stays in the casing.
Then u twist the sausage a few rounds when u have the desired length . The next sausage you twist the opposite way and keep on this until no more casing. You end for sure with another knot.
Difficult to explain the technique. You need to try and make mistakes also to be able to learn.
I did this myself but it´s better if somebody can help assisting during the sausage final process.
Now the sausage is ready .
Both seasonings are great but the fennel sausage is just wonderful when grilling it.
I hope u enjoy it !