![salt Pastiera salt Pastiera](https://res.cloudinary.com/oreegano/image/upload/c_fill,f_auto,g_center,h_200,q_auto,w_200/v1488967289/lb6xzqzojlprcw9viied.jpg)
salt Pastiera
single courses from Italy - Sicilia
Homemade pork sausage
Homemade pork sausage
ready in
12 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
Tradition .. in the house
I explain the doses and the recipe. The ingredients are proportionate for 1 kg. and that is 750 g. about stew and 250 g. of lard or bacon with lard. Fennel means fennel seeds, while chilli should be placed 1 teaspoon.
the ingredients lack the guts for sausages, to be requested from your trusted butcher or buy the synthetic ones, and when they are used they must be put with water and salt
Meat: cut it into cubes together with the lard and chop it
Seasoning: season with all the ingredients making them blend well with the meat, working it for about 10 minutes
Rest: after seasoning, the meat should be left to rest in a dry place for 12 hours, on a pastry board or in the fridge, covering the container with aluminum
Bag it: put the guts in a bowl covering them with water and a pinch of salt
at the moment of their use, take a gut at a time to blow in, to facilitate the insertiononell'apposito spout and fill it
Preservation or Seasoning: when the sausage is finished, the sausage is ready for use, to be cooked or seasoned, hanging in a cool and dry place for a minimum of 15 days