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Add a photoRaciónes: 12
Ingredientes
- 400 gm fresh pork belly or possibly shoulder
- 200 gm breast of veal
- 150 gm prosciutto crudo ends
- 150 gm pancetta or possibly coppa ends
- 20 gm fennel seeds
- 25 gm black peppercorns sea salt sausage skins soaked in cool water
Direcciones
- Grind the fennel seeds and about half of the peppercorns in a mortar.
- Add in to the meat mix along with some salt and the remaining peppercorns.
- Mix well then stuff into the skins.
- Put all the meats through a mincer then mixed together in a bowl.
- You can use a food processor but it is essential which the blade has been sharpened and only pulse chop very small quantities of each meat at a time.
- Cook as in the previous recipe or possibly grill over a low heat.
- Makes about 12 sausages
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 45g | |
| Recipe makes 12 servings | |
| Calories 186 | |
| Calories from Fat 158 | 85% |
| Total Fat 17.55g | 22% |
| Saturated Fat 6.28g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 188mg | 8% |
| Potassium 129mg | 4% |
| Total Carbs 1.08g | 0% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.0g | 0% |
| Protein 5.74g | 9% |
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