Salsiccia with Mediterranean pasta salad

cut into strips, cherry tomatoes into quarters. Drain pasta, mix with all the ingredients for the pasta salad while still warm and season season generously with salt and pepper and let stand for at least 2 hours. 

Soak the intestine in salted water. Roast fennel seeds, pepper, allspice, juniper and chili in a pan and crush finely in the X-PLOSION® mortar. Peel the garlic. 

Cut wild boar meat and lardo into cubes of about 2 cm, add all spices and garlic and mix well. Put the mixture in the freezer for 30 minutes. Meanwhile, finely dice the fennel bulb. 

Grind the meat, bacon and garlic once through the coarse perforated disk of the TRANSFORMA® meat grinder. Repeat the process with half of the mixture. Add the fennel cubes and mix everything well with your hands. Season if necessary after a roasting test. 

Rinse the intestine well. Equip the TRANSFORMA® mincer with the sausage stuffing funnel. Thread a piece of natural casing about two meters long and tie the casing at the end. Slowly push the meat mixture through the sausage stuffing funnel into the casing and stop when the casing is full. Twist off sausages according to desired length, changing direction of twist after each sausage. Air bubbles, prick with a needle. Grill the sausages on the grill or in a pan. Season the salad again with salt and pf