Sausage from Apulia

Ingredients for 5 servings:

• 500 g pork shoulder
• 300 g pork neck
• 200 g fresh bacon
• 1 tbsp, sautéed fennel seeds
• 1 tbsp, sautéed aniseed
• 1 tbsp, sautéed coriander seeds
• 1 tbsp, leveled salt
• 1 tbsp, heaped paprika powder, hot
• Pul Beaver

Instructions

Working time approx. 50 minutes; Rest period approx. 1 day; Total time approx. 1 day 50 minutes

Sausages from Bernalda by Michele and Jasna

First, remove all tendons from the meat and the rind from the bacon. Now cut the shoulder, neck, and bacon into approximately 2 cm pieces and mince them using a meat grinder with a coarse 12 mm disk. Roughly crush the fennel, anise, and coriander seeds in a mortar and pestle. Mix the minced meat and all the spices together and knead well; the spices should be thoroughly incorporated into the meat. As a test, you can now brown some of the mixed meat in a pan to determine if all the flavors harmonize. Add more seasoning if necessary. Let everything marinate for 24 hours and then stuff into casings or form into sausages by hand. Fry the sausages until nice and crispy. You can also marinate them in tomato sauce.