Spicy Sicilian Sausages
These sausages provide dense meat protein and strong satiety from pork, while fennel and chili make the flavor very vivid without sweet sauces or bread fillers. The recipe stays low in carbs, but it suits people who genuinely enjoy heat.
Grind pork shoulder (700 g) and pork belly (300 g) through a medium plate. Lightly crush black pepper (5 g) and fennel seeds (3 g) so the spice flavor spreads evenly through the mince.
Mix the meat with salt (16 g), dried garlic (5 g), chili flakes (20 g), and water (100 g), then knead the mince thoroughly until it becomes dense and cohesive.
Chill the mixture for 1 hour, knead it briefly again, stuff it into pork casing, and form sausages 16 to 18 cm long. Let them dry for 15 minutes before cooking.
Cook the sausages on a grill or in a pan for 12 to 15 minutes, turning until browned and fully done. The internal temperature should reach at least 70 to 72 °C.
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