Alles über Fleisch und Wurst
Zutaten
500 g feingehacktes mageres Schweinefleisch
200 g grob gehackter fetter Speck (oder 200 g Schweinefett)
30 g Pinienkerne
40 ganze und einige zerstossene schwarze Pfefferkörner
5 zerstossene Lorbeeren (oder 10 fein zerstossene Lorbeerblätter)
Kreuzkümmel
Petersilie
Bohnenkraut
Weinraute
Liquamen (Alternative: Vietnamesische Fischsauce oder fein passierte Sardellen in Salzlake)
8 Wursthäute (ca. 25 bis 30 cm lang)
Zutaten:
1500 g Lammfleisch (Keule oder Schulter)
500 g Schweinefleisch (Schulter)
100 ml Weißwein (trocken)
50 ml Milch
30 g Salz
5 Knoblauchzehe(n) (gerieben oder zerdrückt)
2 EL Oregano (getrocknet)
2 EL Orangenschale (gerieben)
1 TL Koriandersamen
1 TL Zitronenthymian (frisch) (gehackt)
1 TL Fenchelsamen (wilder Fenchel)
Schweinedärme, Kaliber 28-32 mm
(Für etwa 8 Würste)
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