Schwein - April 13, 2023

Salsicce with grilled fennel

Recipe Facts

Difficulty level:
medium ◉◉◉◎◎

Quantity for:
for 2 kg total quantity

Preparation time:
⧗ individual

Grilling time:
⧗ individual

Grill(s) & Equipment:
• Grill, meat grinder, cast iron pan

Ingredients:

• 1 kg pork belly without rind
• 1 kg pork shoulder without rind
• 1 garlic clove, roughly chopped
• 38 g table salt
• 4 g white pepper, ground
• 1 g mace (nutmeg)
• 2 g dried rosemary,
finely chopped
• 8 g whole fennel seeds
• 100 ml dry white wine
• approx. 5 m pork casings caliber 26/28 or 28/30

For the fennel:
• 2 fennel bulbs
• some rapeseed oil
• Chili, amount according to taste
• Salt
• Pepper
• some honey
• some olive oil
• Juice of 1 lemon

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preparation

➊ Soak the intestines in lukewarm water for 30 minutes.
Cut the well-chilled meat into walnut-sized pieces. Peel the garlic and chop roughly. Mix the meat, fat and garlic with the salt and all the remaining ingredients except the fennel and the wine.

➋ Mince the mixture using the 5 mm disk. Add the fennel and wine and mix everything well. Slowly fill the casings with the largest possible nozzle and twist into sausages about 15 cm long. If you like your sausages a little coarser, you can also use an 8 mm disk for mincing. It is best to let the sausages rest in the fridge for 1-2 hours before grilling so that they do not "leak" so quickly when you cut them.

➌ In the meantime, prepare the fennel, ie first remove the leaves and root ends from the bulbs. Chop the leaves and put to one side. Halve the bulbs lengthways and remove the stalk if necessary. Cut the fennel halves into thin strips or slice them.

➍ While the sausages are grilling on the grill, add some rapeseed oil to a cast iron pan and fry the fennel strips in it. Season with chili, salt and pepper. Remove and marinate with honey, olive oil and lemon juice. Serve with the sausages.

Recipe by Heiko Brath

Anyone who has the first half of the popular sausage variety as their last name probably had a passion for sausage making from birth. FIRE&FOOD met Heiko Brath in his butcher's shop of the same name in Karlsruhe, which the innovative and grill-loving master butcher is now in the second generation of running. More : www.metzgerei-brath.de

Recipe from FIRE&FOOD issue 1/2023