Italian called pork sausages, in which, as usually includes fennel, anise and other spices. There are many options for their preparation, including at home. In that the recipe for Italian sausages, the choice fell on a pork neck, meat without tendons marinated in a mixture of red wine with spices and greens, gives an excellent texture. And if you take the sausages out shells, then can be used to make meat sauces, spices make sauces more saturated. Share with friends: 
Time: 45 minutes plus time pickling Recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1.5 kg marble pork neck, cut into pieces of 1.5 cm.
- 3 tbsp. l dry red wine
- 2 tbsp. l minced garlic
- 4.5 tsp paprika
- 1.5 tsp fried fennel seeds
- 1 tbsp. l salt
- 1 tbsp. l crushed black pepper
- 1 tsp cayenne pepper
- 1/2 tsp ground anise or star anise
- 2 tbsp. l chopped parsley
- 150 gr. pork belly
Recipes with similar ingredients: kupat (sausages for frying), pork, pork belly, red wine, paprika, fennel seeds, ground cayenne pepper, Anise seeds, star anise, parsley
Recipe preparation:
- Combine pork, garlic, paprika, fennel, anise, salt, pepper, cayenne pepper, parsley and red wine in a large bowl and mix thoroughly. Cover and refrigerate overnight or for 24 hours.
- Pass the pork through a meat grinder using a wire rack with medium sized holes. Or shift to a food processor and grind to minced meat in two batches. Try stuffing on sharpness, warming up 1 tsp. vegetable oil in a small pan and frying 2 tbsp. l minced meat. If necessary, bring to a sharp taste.
- Using a special nozzle to the mixer for cooking sausages, stuff meat with gut. Twist and tie the gut so that to make sausages 10 cm long. Or form from minced meatballs. Cook sausages in any familiar way make sure the internal temperature of the sausage bundle reaches at least 66 ° C. Raw sausages can be stored in refrigerator for up to 3 days or freeze and consume for 3 months.
