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Sicilian Sausage
Kategorie:
Gattung: Fleisch
Anzahl: 1 Rezept
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2,02
225
2,50
3
3
2
1
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kg
g
Teel.
Teel.
Teel.
Teel.
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Lean pork butt, cubed
Pork fat, cubed
Salt, to taste
Coarse ground black pepper
Fennel seeds
Red peppers, crushed
Zehen Garlic, minced
Anise seeds
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1. Grind meat and fat together through a coarse disk.
2. Place in a large bowl. Add remaining ingredients to meat and mix
well to combine.
3. Stuff mixture into casings 32 caliper and twist off into 3 -4 inch
links.
4. Refrigerate and use within 3 days or freeze.
Stichworte: Charcuterie, Fleisch, Metz, Wurst
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