Sizilianische scharfe Bratwürste

Sicilian Style spicy Sausages

Pane-Bistecca

I like to make my own sausages like these Sicilian style spicy sausages, it is definitely no magic once you know the tricks.

There are already some sausage recipes on my blog, for example the Pork Bratwurst, the Chicken Sausages, and the spicy Italian Pork Sausage, which I use for my Sausage-Bolognese. If I then give a BBQ and tell my guests, the sausages they love so much are homemade, I love their reaction!

Homemade is always best!!! These sausages are typical Italian and depending on how much chili you add they can get very spicy!

Prep time

50 min

Cooking time

20 min

Portions

12-14

Total time

1 h 10 min

Ingredients

240 g Hock meat from the Pork
640 g Leg Meat (Hip) from the Pork
280 g Pork Belly
1 tbsp coarse Salt
1 tsp Fennel Seeds
1 tsp Pepper
1 Rosemary twig, chopped
1-2 tbsp Chili Flakes (or more)
Approx. 2 Meter Pork Intestines soaked in Water

Onion-Mushroom Sauce

2 Onion, halved and sliced
20 g Butter
¼ tsp Sugar
100 g Mushrooms, sliced
200 ml Water
2 tsp Gravy Powder
Salt and Pepper
Paprika
50 ml Sour Cream

Instructions

Step 1

Dice the meats. If you have the time and the space in your freezer, freeze them for 30 minutes to make the grinding easier. I had no space in my small freezer, but I took them out of the fridge very cold. Immediately turn them through the big holes of the meat grinder. Then turn the whole meat through the small holes of the meat grinder.

Step 2

Season the meat and knead it well with your hands. (at this stage you can make a small meatball and fry it, so you can test the seasoning and spice.) Put the meat back into the tray of the meat grinder but take the grinders blades off the machine.

Step 3

Wash the pork intestines well inside and outside. Then push it onto the wide tube of the sausage filler. Make a knot into the end of the intestines.

Step 4

Attach the filler on the machine and fill the sausages but be careful not to produce air bubbles. After approx. 12 cm press the sausage ends together and turn several times to separate the sausages. (see picture) At the end make a knot again.

Step 5

Put the sausages onto a plate and refrigerate overnight to firm them. The sausages can be frozen or should be cooked within 3 days.

Step 6

Fry the sausages in little oil well on all sides. They should be cooked thoroughly!! I served them with an onion mushroom sauce.

Step 7

Melt the butter in a flat pan and add the onion and the sugar. Fry shortly, then reduce the heat and let cook until soft. Mix the gravy powder with the water and add. Season well. Let simmer for 5 minutes then add the sour cream. Warm up and serve with the sausages.