Italian Sausages with Cheese and Citrus

Pork shoulder, Pork belly, Emmental cheese, Dry vermouth, Table salt, Orange zest, Dried garlic, Nutmeg, Coriander (cilantro seeds), Black pepper, Lemon zest, Natural casing

Water bath: 20 min. Mix: 15 min. Chill in the refrigerator: 1 h. Fry: 15 min. Cooking sous-vide: 15 min.

Grind pork shoulder (650 g) and pork belly (350 g) through a coarse plate. Grate Emmental cheese (110 g) coarsely or cut it into small cubes, and remove lemon zest (0.5 g) and orange zest (1 g) in a very thin layer.

Lightly crush black pepper (1 g) and coriander seeds (1 g), then mix them with salt (13 g), dried garlic (1 g), and nutmeg (1 g). Add the seasoning blend, cheese, and zest to the mince, pour in dry vermouth (100 g), and knead the mixture thoroughly.

Chill the mince for 1 hour, knead it once more so the alcohol aroma softens, stuff it into pork casing, and form sausages about 15 cm long. Let them dry for 15 minutes.

Cook the sausages on a grill or in a pan for about 12 to 15 minutes, turning until evenly browned. The internal temperature should reach at least 70 to 72 °C.