Salsicia Italiana (fresh coarse sausage)

Ingredients for 5 servings:

• 1 kg minced pork, coarse
• 15 g salt
• 5 g fennel seeds, wild
• 5 g pepper
• 100 ml white wine
• Intestine, (lamb intestines)

Instructions

Working time approx. 45 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 45 minutes

from Apulia

Before you begin, soak the casings in lukewarm water to make them more pliable and prevent them from tearing as easily. Combine all the ingredients in a bowl and knead until the wine is completely absorbed by the meat. Now stuff the sausage meat into the casings. Let the sausage rest for 3-4 hours before eating. It’s best to fry it in olive oil or grill it. If you want to use the salsiccia for cooking, e.g., in an Italian ragù, you should omit the fennel. There’s also a spicy version; for this, add 5g of chili powder.