Thursday, 5 February 2015

salsiccia coniglio speziato in modo mio

NAME: _salsiccia coniglio speziato in modo mio

1 kg rabbit meat, diced fairly small. (Or use cute fluffy chicken meat if you're squeamish... %)
100g diced pork fat
1 tsp cumin seeds
2 tsp coriander seeds
1 tsp fenugreek seeds
2 tsp powdered turmeric
1 tbsp red paprika powder
1.5 tsp plain salt
1.5 tsp raw sugar
splash of water for consistency

Mince the rabbit and fat on the coarse disk of your mincer (around 5mm - 8mm hole) and place in a bowl in the freezer or fridge. The rabbit should be cubed to minimise the length of sinews, as they are VERY tough and will clog the mincer unless they're pretty close to frozen. I tend to take out the longest thickest sinews in the leg meat anyway. Do chill or even partly freeze the rabbit and the fat, the sausages will be the better for it.

Toast each of the seeds separately in a hot pan, place in mortar, and grind to a fine powder. add the sugar and salt and grind them fine also, then mix into the meat along with the turmeric and paprkia powder, mix well to thoroughly combine, then put back in fridge again to marinate for a while.

Set up for stuffing 20mm casings, a kilo of meat will make just about a metre, I'm using collagen because that's all I have to hand, and they seem to work okay. Fill and either make convenient length links, or form into a spiral and skewer flat.

If not using right away, freeze ASAP and use within a safe time. (Generally a kilo is enough for two to four people, depending on sides, hunger, etc)

Fry and serve, or use in a recipe such as the Spanish Casserole dish I make.



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