Seasoned Sausages

How to prepare seasoned sausages

1. Cut the pork leg and belly into cubes, removing any gristle, skin, or tougher parts.
2. Grind all the seasonings, from salt to fennel inclusive, in a spice grinder. Season the meat with this mixture and the crushed garlic and mix well until all cubes are coated with seasoning. Refrigerate the meat until the next day, to allow it to tenderize and absorb the flavors.
3. Wash the casings in several changes of cold water to remove the salt. Then cover with cold water, a splash of vinegar and a little baking soda and refrigerate until the next day.
4. The next day, place the knife, disc and any part of the meat grinder that will come into contact with the meat in the freezer for 30 minutes.
5. Then set up the meat grinder with the 8mm disc. Grind the meat quickly to prevent it from warming up.
7. Pour the cold wine and another 150 ml of cold water over the ground meat and mix gently with a spatula (don't knead the meat!). Keep the meat refrigerated until you're ready to stuff the casings.
8. Take a spoonful of the sausage mixture and fry it in a small pan. Taste and check the flavor: if it's salty enough, spicy enough, or if you want a particular seasoning to come through more strongly... make it to your taste. If needed, add seasonings and mix again gently, without kneading.
9. Attach the sausage tube to the meat grinder. Slide a casing onto the tube, tie a knot at the end and slowly start filling the sausages. At intervals, twist the sausages 4 times (once to the left, next time to the right, and so on, alternating directions). When you've filled the entire casing, stop and tie a knot at the end.
10. Keep the sausages refrigerated until the next day. You can grill them in a steam grill pan or fry them in a pan with a little oil and water; cover the pan and let them steam on low heat; when the water evaporates, you'll hear the sausages start to sizzle; turn them on all sides to brown nicely.

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