Therefore, our Paola, Via Acquaviva, sends us his experiments with the Ka, do you remember the last time that good? Well, it was outdated by sending a photo shoot and relatve recipes for preparing sausages .... watch, enjoy and ... copy !!!!!
ASSEMBLY GUT
Bagging 
bagging BIG 
SPACING SAUSAGES 
PUNGITURA 
BINDING SAUSAGES 
SAUSAGES NAPOLETANE 
SICILIAN SAUSAGE 
ROLLATURA cervellatine 
cervellatine 
SAUSAGES IN PAN WITH PURE '
WITH POLENTA 
Neapolitan sausages (about 25 pieces, or 6 / 8 people)
- 1kg.
plenty of pork shoulder - salt
- full-bodied red wine (Nero d'Avola)
- Freshly ground black pepper coarsely
- pork intestines
- soak the casings the day before in a cup of wine red, leaving it to soak for 12-24 hours to remove the smell of entrails, then drain well through a sieve
- cleanse grease and lint from the shoulder, cut into cubes and go to macinac big holes in 6-speed
- Weigh the ground and add 20 gr. of salt per kg of meat, mixing with your hands to taste well
- join a good grinding of pepper and about 2 or 3 fingers of wine, a little at a time, incorporating into the running before adding the next
- Gently slide the casing on the support for grouping the bag as possible toward the body of the machine (use the larger pipe to get some sausages or sausage for the thinner tape and cervellatine) and close the end with a knot
- start the machine at speed 4 with one hand and shoves the meat in the in the meat grinder and goes down with a pestle, with the other hand, hold the casing near the mouth in order to adjust the thickness of the sausage and the density of carne al suo interno: più si srotola lentamente il budello più la salsiccia viene spessa e compatta (le prime volte conviene eseguire questa operazione in due persone fino a che non si prende la mano, una che carica la carne e l'altra che controlla il budello). Se serve fermare anche la macchina per cercare di eliminare il più possibile eventuali sacche d'aria. Interrompere l'insaccatura circa ogni 1,5/2 metri di budello, in modo da rendere agevole la successiva legatura, chiudendo con un nodo
- per le salsicce stendere il nastro su un piano, maneggiarlo leggermente per compattare ed uniformare il ripieno e premere ogno 8/10 cm in modo da formare tanti salamini isolati, quindo pungerli con l'apposito attrezzo o con un ago, in that promote the elimination of indoor air
- cut piece of string from roast a little longer than the tape of sausage, forming a small ball of yarn, tie the ends under the knot of bowel and form a gentle knot (like tying dell'arrosto) to separate each other sausage without pulling too much, ending with a stronger binding to the terminal node in the gut
- the sausage tape stop bagging each 1,2 / 1,5 mt. and no need to tie the ends roll the tape on the table (as with the gnocchi dough) to compact it well, pricked with a needle and then cut into strips of 50/60 cm., rolled into a spiral and securing with wooden toothpicks
- keep in fridge for a couple of days. They can also be frozen, but then lost in the fragrance and are therefore used more sauce and similar to that cooked by the sun. You can also dry: you put salt in the dough at least twice and hung in the shade in dry, ventilated place, where you keep for 3 / 6 months.
Variants - sausage filling: combine the ground first dell'insaccatura of diced smoked cheese or spinach cooked without salt and strizzatissimi
- Sicilian variant for the dough: Mix 450 gr. 550 gr pork shoulder cleansed. fresh bacon, 2 teaspoons fennel seeds, 20 gr. (About 1 heaping tablespoon) of salt up and plenty of black pepper
- Etna variant: to unite the ground in Sicily, which is less salty, cheese and diced plum tomatoes, peeled, cut into strips and allowed to drain for a long time in salt
- Etna variant 2: Merge the ground cauliceddi of Sicilian (friarielli wild) just blanched in lightly salted boiling water and wrung out, along with bits of mozzarella from his well-buffered water.
Use
- cooking on the grill (or in the "channels", the clay roof tiles thoroughly cleaned and red-hot embers on), accompanied by sage beans, turnip greens with olive oil, or friarielli sauteed with garlic and chilli
- in padella: sforacchiate, con un dito d'acqua che va lasciato consumare lentamente mentre le salsicce rilasciano il grasso, fino a che si forma un fondo in cui le salsicce rosolano (per le siciliane ad acqua consumata si sfuma con vino bianco), accompagnate da insalata fresca o finocchi crudi
- al sugo: si ammorbidisce della cipolla in olio extravergine, si uniscono le salsicce sforacchiarìte e si fanno ben rosolare, si sfuma con vino rosso corposo e poi si unice concentrato di pomodoro (o pelati), poco sale ed abbondante pepe. Il sugo è ottimo per condire spaghetti o bucatini
- al forno: in una teglia si distribuiscono patate a tocchetti, salate e pepate, ci si adagia le salsicce sforacchiate, 1 fiocchetto di butter or a dribble of oil at 180 degrees until the potatoes are cooked. You can also mix the potatoes onions into rings and strips of red pepper
- on toasted: dough with advanced or peeling the sausage, crumbling the meat sear in butter and / or oil with a little onion tritatissima, just until the meat changes color, allow to cool, mix in growth, it is spread on slices of bread past the plate and bake under the grill for 5 minutes
- the cannelloni: Prepare sauce as the sauce over the dough, but with crumbled instead of the sausage pieces, then drain the meat from the sauce and mix with diced cheese, grated Parmesan cheese and eggs (or just yolks) to get a filling to fill the cannelloni, which are then placed in a baking dish sprayed with the remaining sauce (possibly mixed with a little white sauce), sprinkled with parmesan and baked
- the norcina: a fresh onion in dry ' oil, cook the sausage skinned and crumbled, add sliced \u200b\u200bmushrooms and allow to soften, sprinkle with a little red wine and brandy, then add broth and, towards the end of cooking, add salt and pepper. To combine cream sauce pappardelle rough and finish with grated parmesan cheese, a risotto for use as a base instead of fried onion and then mix it with cream and Parmesan cheese at the end instead of with butter.
ENJOY!!
Paola Acquaviva and
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