Discover how to make Longeole, a traditional Geneva sausage renowned for its savory blend of pork and fennel seeds. This recipe guides you through the steps to create this classic Swiss dish, from preparing the sausage mixture to cooking it to perfection. Ideal for meat lovers and those seeking to explore Swiss cuisine, Longeole is a flavorful addition to any meal. Perfect for family dinners or special occasions.

Ingredients:

- 2 lbs (900 g) pork shoulder, finely ground

- 1/2 lb (225 g) pork fatback, finely ground

- 3 cloves garlic, minced

- 1 tablespoon fennel seeds

- 1 teaspoon black pepper

- 1 teaspoon salt

- 1/2 cup white wine

- Sausage casings (hog casings), soaked and rinsed

Instructions:

Prepare the Sausage Mix:

  - In a large bowl, combine the ground pork shoulder and pork fatback.

  - Add minced garlic, fennel seeds, black pepper, and salt. Mix thoroughly.

  - Slowly incorporate the white wine into the meat mixture, ensuring even distribution.

Stuff the Sausages:

  - Rinse and soak the sausage casings in cold water for about 30 minutes. Drain and rinse again.

  - Fit the casing onto a sausage stuffer. Gently stuff the casing with the sausage mixture, taking care not to overfill. Twist sausages at regular intervals to create links.

  - Tie the ends of the casings securely.

Cook the Sausages:

  - In a large pot, bring water to a boil. Reduce heat to a simmer and carefully add the sausages.

  - Cook for about 45 minutes, or until the internal temperature reaches 160°F (71°C).

Serve:

  - Remove the sausages from the pot and let them cool slightly. You can grill, pan-fry, or bake them to achieve a crispy exterior.

  - Serve Longeole with your favorite sides or as part of a traditional Swiss meal.

Enjoy the rich, aromatic flavors of Longeole and savor a taste of Geneva in your own kitchen!

Nutritional values

Pork Shoulder (900g, finely ground)

- Calories: 250

- Protein: 20g

- Fat: 20g

- Carbohydrates: 0g

Benefits:

- High in protein, which is essential for muscle growth and repair.

- Provides important vitamins and minerals such as Vitamin B12, zinc, and iron.

Pork Fatback (225g, finely ground)

- Calories: 900

- Protein: 2g

- Fat: 98g

- Carbohydrates: 0g

Benefits:

- Provides a high amount of fat, which is used to add moisture and flavor to sausages.

- Contains fat-soluble vitamins like Vitamin A, D, E, and K.

Garlic (3 cloves, minced)

- Calories: 5

- Protein: 0.2g

- Fat: 0.02g

- Carbohydrates: 1g

Benefits:

- Contains allicin, which has potential anti-inflammatory and antimicrobial properties.

- May support cardiovascular health and immune function.

Fennel Seeds (1 tablespoon)

- Calories: 20

- Protein: 1g

- Fat: 1g

- Carbohydrates: 3g

Benefits:

- Contains antioxidants and dietary fiber.

- May aid digestion and reduce bloating.

Black Pepper (1 teaspoon)

- Calories: 6

- Protein: 0.2g

- Fat: 0.1g

- Carbohydrates: 1.5g

Benefits:

- Contains piperine, which can enhance nutrient absorption.

- May have anti-inflammatory and antioxidant properties.

Salt (1 teaspoon)

- Calories: 0

- Protein: 0g

- Fat: 0g

- Carbohydrates: 0g

Benefits:

- Essential for maintaining fluid balance and nerve function.

- Should be used in moderation to avoid excessive sodium intake.

White Wine (1/2 cup, 120ml)

- Calories: 83

- Protein: 0.1g

- Fat: 0g

- Carbohydrates: 2.7g

Benefits:

- Adds flavor to the sausage mix without adding significant calories.

- Contains antioxidants such as polyphenols, which may have health benefits.

Sausage Casings (hog casings), soaked and rinsed

- Generally, sausage casings are used primarily for their structural properties rather than for nutritional content.

Benefits:

- Provide the necessary casing to hold the sausage mixture together during cooking.

- Natural casings are edible and contribute to the overall texture and flavor of the sausage.