Turnips and italian sausage:
For the fresh version:
Pork loin: 700 g
Pork belly: 300 g
Pepper: 5 g
Wine: 25 ml
Salt: 24 g
Garlic: 1 clove
Natural sausage casing 28/30 mm
For the sicilian seasoned version add:
Saltpetre (potassium nitrate): 1 pinch
Wild fennel
Chili pepper
7 days of patience
Put the chopped garlic in the wine to rest for 2 hours
Grind the meat into a 6-8 mm hole or cut it into small pieces with the knife
Mix the meat well with the wine and the pepper (if you want prepare sicilian seasoned sausage add saltpetre, chilli pepper and wild fennel) and leave to rest in the fridge for 1 hour
Wash the casing well inside and out
Insert into the casing with the stuffer or with the help of a funnel and tie the ends
The fresh sausage is ready to eat
If you want to season it, you need to prick the casing with a needle, hang it first for 8 hours at a temperature of 15-20 degrees and then in the fridge or cellar at a temperature of about 10 degrees for 6-7 days, or directly in the fridge if it’s too hot outside
Collaborations: collaborations.toffee@gmail.com
Cook with us: cookwith.toffee@gmail.com
Music:
Se la si vuole stagionare occorre bucherellare il budello con un ago, appendere prima per 8 ore alla temperatura di 15-20 gradi e poi in frigo o cantina alla temperatura di circa 10 gradi per 6-7 giorni
Collaborazioni: collaborations.toffee@gmail.com
Cucina da noi: cookwith.toffee@gmail.com
Music: