PREPARATION:

COOKING TIME: 

PORTIONS:

INGREDIENTS:

  • 500 gr liver, heart, lungs
  • 500 gr pork (shoulder)
  • The zest of one orange
  • ½ tsp of each: fennel seeds, nutmeg, garlic powder, pepper and chili pepper
  • 15 gr salt

PREPARATION:

CLEANING THE CASING: 

  1. Fill a bowl with cold water and the juice of ½ lemon
  2. Soak the casing for a couple of hours
  3. Rinse the casings (inside-out) under running water
  4. Get the casings ready for filling by making sure that they are not any visible knots

PREPARING THE MEAT:

  1. Cut the meat in strips of 10cm x 4cm
  2. Pass on meat grinder with a 10mm disc
  3. Measure the exact amount of meat and look for the right proportions of spices
  4. In the same bag, mix the spices
  5. Put spices and wine in meat. Mix well with each addition.
  6. Mix with your hands to penetrate the seasonings into the meat.
  7. Let the meat rest for 30-60 minutes.
  8. Cook a meatball to check the seasoning. Rectify to taste

FILLING THE SAUSAGE:

  1. Replace the knife and the disc by the funnel
  2. Thread the hose along the funnel and tie a knot.
  3. Make meatballs and put them in a meat grinder, leaving a space of about ½ ‘ between the meat and the inside of the meat grinder.
  4. Do not compact the meat in the grinder.
  5. Pass one meatball at a time leaving space between the sausages.
  6. With practice, you can fill the entire casing and then form the sausages at the very end.
  7. Store in the fridge for 2-3 days or freeze.