Pork sausages with fennel
6 servings
60 minutes
The recipe was shared with us by Viktor Vovchik, the founder of the meat cooperative "Old Cow.
1
Soak the intestines for 10 minutes. Rinse them under running water, passing water through the intestines a few times. Squeeze out excess water with your fingers.
- Pork casings (intestines): 50 g
2
Cut the meat into small cubes and send it to the freezer for 30 minutes.
- Pork neck (collar): 1 kg
3
Grind the pepper and fennel seeds into a fine powder in a coffee grinder. If you don't have a coffee grinder, use a mortar and pestle.
- Fennel seeds: 5 g
- White peppercorns: 2 g
4
Mix ground spices with salt and add them to the meat. Mix well.
- Salt: 13 g
5
Pass the meat through a fine mesh grinder.
6
Cool the minced meat to 9–10 degrees in the refrigerator.
7
Pour in cold wine and mix the minced meat by beating it with your fists until protein threads form. If the well-mixed minced meat is placed on your palm and turned over, it will not fall but remain hanging on the palm.
- Dry white wine: 30 ml
8
Put the casing on the meat grinder or sausage syringe, lubricating the nozzle with water.
9
Leave a small section of the bait hanging to allow space for excess air and a knot to come out later.
10
Stuff the belly loosely with minced meat.
11
Roll the sausages to the required size, piercing air bubbles with a sausage prick.
12
Let the sausages hang or rest in the refrigerator.
13
Cook the pork sausages in a pan over low heat until golden brown, then finish cooking in the oven or covered in the pan with a little water. The temperature of the cooked sausages should be 72–75 degrees.
14
Serve the sausages with any side dish, greens, and a slice of lemon.
- Lemon: to taste
- Fresh herbs: to taste
