Sausage without casing

Ingredients for 6 servings:

• 1 ½ kg pork (ham without rind)
• 1 tbsp salt
• 1 tsp black pepper, crushed
• 1 tbsp fennel seeds, roasted
• 2 tbsp garlic, chopped
• 1 tbsp sugar
• 1 tsp sweet paprika powder
• 1 tsp chili
• 150 ml chicken stock, ice-cold
• 2 liters of vegetable broth

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes

Cut the pork ham into medium cubes. To ensure the sausages are juicy, the bacon is not removed but incorporated into the mixture. Mix thoroughly in a large bowl with salt, pepper, sugar, chili, fennel seeds, garlic, and paprika. Cover with plastic wrap and freeze for 30 minutes. Pass the meat through the largest hole in the meat grinder. Then mix the mixture for one minute in a food processor with the paddle on the lowest speed. Alternatively, you can use a hand mixer with a dough hook. Increase the speed of the mixer by one setting and slowly add the ice-cold chicken stock. Mix for two minutes at this speed, then another 30 seconds at the highest speed. Form a small dumpling and fry in a pan to taste. Season the meat mixture to taste, if desired. On the work surface, cut the plastic wrap into 25 cm wide and 35 cm long strips. Roll the meat mixture into rolls, just above the narrow edges of the film. Roll the foils together like candy. Then wrap each sausage again in aluminum foil, twisting the ends tightly. Poach the double-wrapped sausages in the simmering vegetable stock for ten minutes. Remove, let cool, and remove the sleeves. To serve, fry on all sides in hot olive oil until browned. The sausages freeze very well after poaching and can be quickly served when needed.