Description
A distinctive feature of Italian sausages is aramat anise and fennel
Ingredients
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Pork
1 kg
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Fennel
1 tsp
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Anis
1 tsp
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Salt
1 tbsp
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Black pepper
3 g
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Garlic
3 clove
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Intestine
Cooking
Cut the meat into small cubes and chop with a hatchet or heavy knife
Add salt, posechenny knife fangela and seeds of anise, pepper, pressed garlic. Mix well and leave for 1 hour. At this time, prepare the shell.
Stuff the sausage loosely, tying up the string to the desired length. Remove air bubbles with a needle (not more than 3-4 punctures in the sausage). Leave the sausages for the shrinkage in the fridge for a day.
Sausages can be baked in the oven, fry in a pan, the grill or the grill (I cook in the oven). If you just eat the remaining can be frozen.
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