Homemade Wild Boar Salsiccia from Grill with Sauerkraut and Bread Dumplings

For the sauerkraut, peel the onions, cut in half and cut into very thin slices. Peel the apple and the garlic clove and cut into thin slices.

Sweat the onions, garlic and apple in the butter until translucent. Then add the sugar and let it caramelize while stirring.

Drain the sauerkraut, press dry and add three quarters of it to the onion and apple mixture. Sweat again lightly and stir. Deglaze with the white wine, bring to the boil briefly and then stir in the vegetable stock until it simmers again. Now season to taste with salt and pepper.

Then add the whole herbs and spices and let the whole thing simmer with the lid closed for 1.5 hours over a gentle heat.

15 minutes before serving, add the remaining sauerkraut, stir in and then remove the parsley, cloves, juniper berries and bay leaf before serving.

For the bread dumplings, cut the rolls into approx. 1 cm cubes. Mix the milk, eggs and a little salt and pour this over the bread cubes. Mix the whole thing well, let it steep for a while and, if necessary, stir again from time to time.

In the meantime, peel the onions, dice them and roast them in the butter over medium heat until golden brown. Mix the onion with the butter and finely chopped parsley into the breadcrumbs, stir everything and then mix in the flour.

Now shape the dumpling sticks with wet hands. These are wrapped in the baking paper and then wrapped in aluminum foil as airtight as possible. At approx. 180 ° C indirect heat, the dumplings are then put on the grill (for approx. 45 minutes). The dumplings are ready when a temperature of 90 ° C is reached.

The dumplings are then cut into approx. 2 cm thick slices and brushed with the sauce. Alternatively, round dumplings can be formed, which are then simmered in salted water for 15 minutes without a lid. If the water is mixed with a little cornstarch before cooking, the dumplings will not disintegrate either.

For the sauce, put the butter in a pan over low heat, melt it and add the parsley and rosemary. Let it soak for about 15 minutes on a low heat and stir from time to time.

For the wild boar salsiccia, turn the meat and bacon through the meat grinder with the medium-coarse attachment. Then turn a little more than half through the fine disc.

Tip 12: if there is still meat in the meat grinder, then simply chase dry bread through at the end - it pushes the meat out and the device is very easy to wash out afterwards.

Peel the lemon thinly. Chop half of the lemon peel and add. Reduce the red wine with the other half of the lemon zest to 1/3 and chill.

Peel and finely chop the garlic and mix with the meat with the parsley and coriander, the fennel seeds, rosemary, sugar, salt and pepper. Mix in the lemon juice and the cooled, reduced red wine at the end. Mix everything very well. Cover and leave to cool for approx. 4 hours. Do not stir if liquid forms, drain it off.

Before filling the sausage meat, rinse the intestines well inside and out with clear water and place in warm water of approx. 45 ° C for approx. 20 minutes so that it becomes soft.

Pull the casing around the sausage device of the meat grinder, tie a knot at the end and fill it with the sausage meat. Then also knot the other end and then twist the salsiccia several times according to the desired length in order to tie off the individual sausages. Briefly scald the sausages in hot water and immediately cool in cold water. These can then be "stored".

Grease the grill racks well beforehand so that the sausages do not stick. First let them warm up over indirect heat and approx. 180 ° C and when they sizzle slightly, grill them on medium direct heat for approx. 2 minutes on each side.

For the sauce for the sausage, put all the ingredients together in a bowl, stir roughly, season to taste and then mix well. Cover with cling film and leave to stand for about 2 hours or longer before consumption.