salsiccia of roedeer w/ umbrian lentils, spinach and salsa rosso picante

# 294

The sausages

Crush the juniper berries and fennelseeds in a pestle and morter.

Put all the ingredients through a mincer on the rough setting.

Test the sausage mix by frying a little “sample” off.

Check the seasoning and ad more salt and pepper, if needed.

Put the casing on the sausage maker. Fill the casing with the sausage mix at slow speed.

Twist the sausages in the size you want. i usually make them 10-12 cm long.

Fry the sausages over low heat, in olive oil, until they are golden and cooked through.

800g roe deer meat, ideally from the shoulder

200g belly of pork

100g panchetta

1 tsp juniper berry

1 tsp fennelseeds

1 spsk rosemary, freshly chopped

a pinch of dried chili

salt and pepper

5 meter sausage casing

The lentils

Cook the lentil with the garlic and sage. They have to be cooked, but they still need to have a a little bite to them.

Pour the water from the lentils and dress them with olive oil, vinegar, lemon juice, salt and pepper.

Check the seasoning and ad more lemon juice, salt and pepper, if needed.

200g Umbrian lentils ( if you can’t get hold of them, use puy lentils)

1 garlic clove

a sprig of sage

1 tbsp white wine vinegar

3 spsk good olive oil

juice of 1/2 a lemon

salt & pepper

Salsa rosso picante

Crush the fennel and coriander seeds in a pestle and morter.

Pour a couple of tablespoons of olive oil in a pan. Ad the garlic, chili, cinnamon stick, fennel and coriander seeds.

Let the whole thing fry over low-medium heat, for a couple of minutes, to let the flavours develop.

Ad the tomatoes and a good pinch of salt. Mash the tomatoes with a fork. Let them cook and reduce, till you have thick intens sauce.

2 tins of tomatoes, with out their juices

1 red chili

1 cinnamon stick

1 tsp fennel seeds

1 tsk coriander seeds

2 garlic cloves, sliced

olive oil

salt & pepper

The spinach

Wash the spinach thoroughly, at least 3 times.

Fry the garlic in a little olive oil. Ad the spinach and let cook for a couple of minutes, til it is wilted.

Ad salt, pepper and lemon juice. Check seasoning and serve.

300g spinach

1 garlic cloce, thinly sliced

juice of 1/2 a lemon

salt & pepper

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