Tonight I prepared two different kinds of sausages: salsiccia Altavillese (Altavilla, Palermo, Sicily) and some plain ones.
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| You need pork neck and bacon, natural sausage skin, olive oil, white wine, ground black pepper, salt, crushed fennel seeds, thyme, chives, and a mincer and a sausage maker. |
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| Chop the meat into smaller bits. |
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| Mince the meat. |
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| This is a mix for plain sausages with little chives, thyme, black pepper, salt, a splash of olive oil and white wine. |
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| For the Salsiccia Altavillese mix you need minced meat, salt, black pepper, fennel (finocchietto) seeds, and a splash of extra virgin olive oil and white wine. |
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| Insert carefully the natural pork skin into the feeder of the sausage maker. Tie a knot at the end of the skin. |
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| Twist 3 turns. Alternate between clockwise or anti-clockwise twists. |
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| It's quick and economical to make sausages. It took approximately two hours to make 3,5 kilos of sausages and it cost less than 20 euros. |
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| Grill or fry them, and enjoy! Sausages freeze well. |
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