Step-by-step recipe for home-made Italian pork sausage with cheese
The author of the recipe is Michael Lomonaco, an American chef, restaurateur, television presenter.
Time: 30 мин. Complexity: heavy Quantity: 2.3 kg. raw sausage recipes used volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2.3 kg pork shoulder
- 1 tbsp. cold water
- 2 tbsp. l salt
- 1 tbsp. l ground black pepper
- 2 tbsp. l fennel seed
- 1/2 tbsp. grated cheese pecorino romano
- 1/2 tbsp. chopped parsley
- 230 gr. pork belly
Recipes with similar ingredients: pork, pork belly, fennel seeds, pecorino romano cheese, parsley
Recipe preparation:
- Cut off excess fat from meat, but not too much, as minced meat should consist of 80% meat and 20% fat. Cut the meat into pieces and mince using the grill with the largest holes. Skip the meat again, this time using the wire rack with medium holes. Skip the minced meat again through the same lattice. In a large bowl, mix the minced meat with water, salt, pepper, fennel seeds, cheese and parsley.
- Rinse thoroughly under cold running water and fill it with water to see damaged areas. Set put the sausage filling nozzle on the meat grinder and put the belly on stuffed tube, firmly pressing it to the base. Put minced meat in a bowl on top and start pushing it down into body. When the meat begins to fill the belly, hold the sausage by hand. Stuff the sausage at a slow pace so that the stuffing evenly distributed and no air pockets formed. Spin the sausage every 10-15 cm. Fry Italian grilled sausage, barbecue or frying pan. Keep homemade sausage crude in the refrigerator for one week or freeze for subsequent use.
