Mixed sausages with prunes
6 servings
80 minutes
Mixed sausages with prunes are an exquisite Italian dish that combines the tenderness of chicken fillet, the rich flavor of pork, and the spiciness of prunes. Historically, such sausages were made in regions of Italy where the combination of meat ingredients with fruits was valued for creating depth of flavor. Prunes give the dish a sweet-smoky note, and adding a shot of vodka enhances the aroma and makes the minced meat texture more tender. Baked to a golden crust, these sausages turn out juicy and aromatic, perfect for both festive tables and cozy family dinners. They can be served with fresh vegetables, crispy bread, or spicy sauces that highlight the rich taste of this meat masterpiece.
1
Soak the casing in cold water for 1 hour (for elasticity, you can add a little vinegar to the water and leave it for another half hour). For 1 kg of filling, 1 m of casing (40 mm in diameter) is sufficient.
- Pork intestines (chitterlings/casings): 1 piece
2
If necessary (due to hardness), pour boiling water over the prunes for 10 minutes.
- Prunes: 100 g
3
Cut the meat and fat randomly. Pass the chicken and pork meat, fat, garlic, and prunes through a meat grinder.
- Chicken breast fillet: 500 g
- Pork: 300 g
- Salo (cured pork fat): 100 g
- Garlic: 1 head
- Prunes: 100 g
4
Mix the minced meat, add salt and spices to taste, and pour in a shot of vodka. Mix everything thoroughly again.
- Salt: 1 teaspoon
- Ground black pepper: to taste
- Vodka: 50 ml
5
If desired, the minced meat can be left to 'mature' in the refrigerator for some time.
6
Fill the sausage with minced meat conveniently by twisting or tying every 8 cm.
- Pork intestines (chitterlings/casings): 1 piece
7
Place on a baking sheet, cover with foil, and bake in a preheated oven at 180°C for 20 minutes. After that time, remove the foil and let it brown for another 10 minutes.
