Italian Sausages with Spinach and Basil
Pork provides complete protein and B vitamins, while spinach and basil add a fresh herbal note. Pork fat keeps the mixture juicy, and moderate frying brings out the herbs' aroma.
Cut pork (700 g) and lard (300 g) into grinder-size pieces, partially freeze them, and pass them through a meat grinder fitted with a medium plate.
Rinse, thoroughly dry, and coarsely chop spinach leaves (25 g) and basil leaves (25 g). Add them to the mixture with cold water (100 g), table salt (11 g), and black pepper (3 g). Knead until dense and sticky with protein strands, so it stays cold.
Prepare natural casing (50 g) according to the manufacturer’s instructions; active preparation takes about 5 minutes, fill it loosely, roll them into links, and prick visible air pockets. Arrange the sausages on a rack and refrigerate for 3–12 hours.
Fry over moderate heat, turning periodically, until the center reaches 71°C. Fry for about 20–25 minutes and verify with a thermometer. The raw sausages may be frozen.
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