Now there is time for yet another salsiccia, but this time with chili in the form of the
harissa I did previous. To my help I had Pauline and my friend Anders, but maybe their assistance mainly was to later eat the finished sausage.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOsnYNsRR3jxwl5UqWuklnsJ0FMRAohZ9YVbCpx8uA1hvRFqIv2nD5GUiMtCyIemwc2TccZwZ6yfDHpPo8zg3RKHQ0dsAJDSJ_4MgAEfQoOzV9oz30_vOvkW3cB4jwZiLRenZaMKkQuxc/s400/tn_IMG_3406.JPG) |
Chili salsiccia |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiciSNum0BZ14GUZhrKPcLdrFQ3d6LCYIFalBD0bEcEi383nfyUlHTkFy6g3ESC5bqXFOw2P2dq6_iLK6IZuSfVYF7HtcMNQHvYV2VWkHxmdg9zfd61iKp4dReWVuZ8g4vBUlRWP2ZwyT8/s400/tn_IMG_3403.JPG) |
Minced meat of pork |
Ingredients in the sausage:
- 1.5 kg pork, I used ham and some bacon to get a little more fat
- 2 tsp of harissa
- 5 grams of coarsely ground black pepper
- 25 grams of salt
- 1 dl of breadcrumbs
- 1 dl of water
Mix everything together with the minced meat into a fine batter.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzao9akko_thc99Q8qo2DwNWBgLljzsPaz9W8JqMNKn8JgbHkW0PtDR8Ur9i0vP9vDeHaWvtltx5kgRQ0QtdyPoPBP9IR8xUVMtCZxn0EC-ift9a_nS-1O5uBm-Kd9vxWMpjZNm7n08ZE/s400/tn_IMG_3404.JPG) |
Sausage batter. |
Form small meatballs to taste the seasoning before the sausage is stuffed in its casing.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZCn5TrcqqHuSs2SB1QYMZB-EBeKFgaCq08rqz5YZAT_-LxVChOe2gAEtTvcyGxVgSrNFGm7XLNotRHu6_nP5zsleHzHm_INPV-dRwJBwPGuRvr9vOL0Zt_2BoWfndnPjFKsDTS5Hfr0g/s400/tn_IMG_3405.JPG) |
Taste the seasoning. |
The sausage disappeared fast. Everyone was hungry.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIWiTGt4DQk3BpRoVe2bVLiXMM0WV3Z-WUePY6N2oJrI_rjik8tzpwH9lVV3GrBbt4qImsA3kFYwyUrnXfHGnb3oOs9pUh97_EhHNiOlctjnBYkX_lGKZ3DTLI7OoOJ-5t6n8SGiu2tOY/s400/tn_IMG_3409.JPG) |
Only a few pieces left. |
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