Pork Sausages with Fennel

Ingredients

• Pork Neck 0 lbs
• Nigella Seeds 0 oz
• White Pepper (whole) 0 oz
• Salt 0 oz
• Dry White Wine 0 fl oz
• Lemon to taste
• Herbs to taste
• Pork intestines 0 oz

Step-by-Step Guide

Step 1

Soak the casings for 10 minutes. Rinse them under running water, allowing water to pass through the casings a couple of times. Squeeze out any excess water using your fingers.

Step 2

Cut the meat into small cubes and place it in the freezer for 30 minutes.

Step 3

Grind the pepper and fennel seeds in a coffee grinder until they form a fine powder. If you don't have a coffee grinder, use a mortar and pestle.

Step 4

Mix the ground spices with salt and add them to the meat. Mix well.

Step 5

Pass the meat through a fine grinder.

Step 6

Chill the ground meat in the refrigerator until it reaches 9–50°F.

Step 7

Pour in the cold wine and knead the meat mixture, beating it with your fists, until protein threads form. If the well-kneaded mixture is placed on your palm and turned over, it will not fall off but will stay suspended on your hand.

Step 8

Attach the casing to the meat grinder or sausage stuffer, lubricating the nozzle with water.

Step 9

Leave a small section of the casing hanging from the nozzle to allow space for excess air to escape and for tying later.

Step 10

Loosely stuff the casing with the filling.

Step 11

Shape the sausage into the desired size, pricking any air bubbles with a sausage pricker.

Step 12

Let the sausages hang or rest in the refrigerator.

Step 13

Cook the pork sausages in a skillet over low heat until they develop a golden crust, then finish cooking in the oven or in the skillet covered, adding a little water. The internal temperature of the sausages should reach 72–165°F.

Step 14

Serve the sausages with any side dish, herbs, and a wedge of lemon.