Fennel Pepper Sausage

Soak the sausage casing in orange juice for several hours – preferably overnight.

Cut the meat into thin strips and then into cubes as small as possible.

Place the meat in a large baking dish and chill through in the refrigerator.

Add salt and spices and mix well. Rinse the sausage casing thoroughly in lukewarm water and fill with the meat mixture. Tie the casing every 12 cm with spagat. Leave the sausages in the refrigerator for 1 day.

Later, roast them leisurely in a little oil until brown.

Tip: Stock up on high-quality spices – it pays off!

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