About this recipe:This is a homemade recipe for Italian sausage, which is typical of the homemade sausages found in Tuscany near the city of Lucca. These sausages can be used in any recipe that calls for Italian sausage. You can also leave some as-is to use as sausagemeat for pasta sauces, sausage rolls, etc.
1.75kg coarse minced pork shoulder
450g coarse minced pork back fat
2 tablespoons salt
2 tablespoons caster sugar
1 1/2 teaspoons coarsely ground black pepper
1 teaspoon garlic granules
3/4 teaspoon ground mace
1/2 teaspoon ground coriander
1/4 teaspoon ground cayenne pepper
125ml ice water
2 metres sausage casing, 3cm wide
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Method Prep:45min › Ready in:45min
Using a spice grinder or food processor, pulverise the salt, black pepper and sugar. In a large bowl, mix together the pork shoulder, back fat, garlic granules, mace, coriander, cayenne and ice water. Mix in the salt, pepper and sugar. Use latex gloves when mixing and keep the mixture cold.
Stuff the sausage mixture into the casings and twist off in 7.5cm lengths. If you do not have a stuffer, the sausage can be formed into patties or rolled into logs. Refrigerate and use up in one week or freeze for up to 6 weeks.