Fennel sausages (Salsiccia) with rocket-potato puree4815

AUTHOR
Jennie Fields
DIFFICULTY
easy
RATING
4 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 6
  • 800 g Pork shoulder
  • 300 g Lardo or green bacon
  • 1 collar Coriander
  • 2 TEASPOONS Fennel seeds
  • 1 Garlic clove
  • 7-10 Tbsp Salt
  • 5 g Pepper
  • 100 ml dry red wine
  • 1/4 TEASPOON ground cloves
  • 1/4 TEASPOON Cinnamon
  • 7-10 Tbsp approx. 2 m pig or sheep string
  • 1.5 kg floury potatoes
  • 250 g cherry tomatoes
  • 1 collar (approx. 70 g) Rocket
  • 3 TABLESPOONS Olive oil
  • 300 ml Milk
  • 50 g Butter
  • 7-10 Tbsp freshly grated nutmeg

Directions

  1. 1

    Cut meat and bacon into strips and put them through the mincer. Wash coriander, shake dry and chop finely. Crush the fennel in a mortar. Peel garlic and press it through a garlic press. Knead sausage meat, 15 g salt, pepper, coriander, garlic, red wine, cloves, cinnamon and fennel. Sausage meat mixture at least 3 hours, better leave to stand overnight

  2. 2

    Soak string in lukewarm water and rinse thoroughly inside and outside. Carefully put the string on the sausage cornucopia attached to the mincer. Knot the end. Pour in the sausage mixture, making sure that the string is not too full, otherwise it tends to burst when fried. Twist off the finished string in the desired length. Put the sausages in a cold place

  3. 3

    For the puree, peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. Wash and halve the tomatoes. Clean, wash, shake dry and chop the rocket. Heat 1 tablespoon of oil in a frying pan. Sauté the tomatoes and rocket briefly. Bring milk and butter to the boil. Drain the potatoes, add milk butter and mash them with a potato masher until mashed. Season to taste with salt and nutmeg. Fold in tomato pan

  4. 4

    In the meantime, heat 2 tablespoons of oil in a second pan and fry the sausage in portions for about 6 minutes each. Arrange sausage and puree

  5. 5

    waiting time approx. 3 hours

Nutrition Facts

KCAL
910 kcal
CARBS
34 g
FATS
69 g
PROTEINS
35 g