Tomato sausage

Ingredients for 4 servings:

• 1 kg pork (belly flap)
• 100 g tomatoes, dried, not preserved in oil
• 12 g salt
• 4 g pepper
• 4 g oregano, dried
• 1 g garlic granules
• Pork intestine, caliber 28/30

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 5 minutes

Soak the pork intestine in lukewarm water. Boil the sun-dried tomatoes for 5 minutes. Set the cooked tomatoes aside to cool, then gently squeeze them with your hands. The weight should now be about 200 g. Remove the rind and cartilage from the belly flap and cut into pieces, depending on the size of the meat grinder. Mix the spices and combine with the meat and tomatoes. Mince the meat and then knead it vigorously. Fill the mixture into the pork intestine and twist off to the desired size. Cook in a pan or on the grill. The meat can also consist of 750 g of shoulder meat and 250 g of fatty belly meat. The sun-dried tomatoes should NOT be marinated in oil. Since the sun-dried tomatoes have been salted, only a small amount of salt is needed for the sausage mixture.