- 750 GRAM LEAN PORK, cubed
- 500 GRAM LARD, cubed
- 1/2 TSPFENNEL SEED, crushed
- 1 CLOVE GARLIC, chopped
- 1/2 GLASS RED WINE
- 1 TSP SALT
- 1/2 TSP PAPRIKA POWDER
- 1/2 RED PEPPER, chopped
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- 400 GRAM REINDEER STEAK, in strips
- 200 GRAM MUSHROOMS, sliced
- 1/2 CUP CRÈME FRAÎCHE
- HANDFUL JUNIPER BERRIES
- 50 GRAM GOAT CHEESE, cubed
- 50 GRAM BUTTER
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Put all ingredients in a grinder or food processor
and grind. Stuff sausage casings with the mixture (buy these at the
butcher shop). Poach the sausage half an hour, subsequently take it
out of the casing (if it is artificial) and fry it 15 minutes, turn
regularly.
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Stir fry the meat in
the butter for 3 minutes; add the mushrooms and stir fry three minutes
more. Add the crème fraîche and bring to the boil. Finally
add the cheese and the juniper berries and pepper and salt to taste
and heat for one minute.
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