John Myers
Ingredients for 2 servings:
- 6 sausages, coarse, raw in the intestine
- 2 tsp fennel seeds
- pepper
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes
how a German Bratwurst becomes an Italian Salsiccia
Crush or grind the fennel seeds as thoroughly as possible (use a hammer…). Carefully cut the sausages lengthwise with a sharp knife, about 1/2 cm deep, but do not cut all the way through – the lower casing must remain intact. Open the cut sausages completely with your hand. Distribute the fennel seeds evenly over them and press them lightly into the sausage meat. Season with pepper. Fold the sausages back together and wrap them with cotton twine or something similar, tying the twine ends together to tie the sausages back together! Now fry them vigorously on all sides in the hot fat in the pan as usual! After the cooking time is over, cut the twine (the sausages won’t fall apart) and serve. We serve it with fresh spinach and white bread or a delicious pizza with salsiccia and spinach – both taste wonderfully like Naples. And it’s hard to believe, but the “fake salsiccia” even passed my Neapolitan test!
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