The Big E!'s Salsiccia

Name: The Big E!'s Salsiccia
Cuisine: British
Ingredients: 500 g ground pork; 1 tbsp pork lard; 7 g salt; 2 g ground black pepper; 5 g fennel seeds (more if you love fennel); 0.5 g allspice; 1 g rosemary; 0.5 g bay leave; 0.25 g mace; 0.25 g juniper berries; 6 cloves fresh garlic - made into a paste

The Big E! @TheBigE

The pork in Portugal is fantasticly flavorful. It's super lean too. As a result I have to use a tablespoon of lard to cook the sausage. YMMV.

I make this sausage as a toping for pizzas.

The pork in Portugal is fantasticly flavorful. It's super lean too. As a result I have to use a tablespoon of lard to cook the sausage. YMMV.

I make this sausage as a toping for pizzas.

The Big E! @TheBigE

The pork in Portugal is fantasticly flavorful. It's super lean too. As a result I have to use a tablespoon of lard to cook the sausage. YMMV.

I make this sausage as a toping for pizzas.

The pork in Portugal is fantasticly flavorful. It's super lean too. As a result I have to use a tablespoon of lard to cook the sausage. YMMV.

I make this sausage as a toping for pizzas.

Saved

Ingredients

500 gground pork
1 tbsppork lard
7 gsalt
2 gground black pepper
5 gfennel seeds (more if you love fennel)
0.5 gallspice
1 grosemary
0.5 gbay leave
0.25 gmace
0.25 gjuniper berries
6 clovesfresh garlic - made into a paste

Saved

Steps

1

Grind all dry spices into a fine power with a spice mill
2

In a bowl, add pork, spice & garlic paste and mix thoroughly.
3

Set aside to marry for about 30 to 60 minutes.
4

In a non-stick pan, on medium heat, render the lard, and then fry the pork mixture until cooked, but not overcooked.