Italian pork sausages

Italian pork sausages


14 people made this

About this recipe: An easy recipe to make delicious pork sausages in your own kitchen. Pork is mixed with white wine and seasonings, then stuffed into hog casings before being formed into 10cm sausages. Cook and eat these sausages as you would with any shop-bought variety. These sausages are freezer friendly.

Paul Nenni

Makes: 36 sausages

  • 4kg pork shoulder, cut into cubes
  • 3 tablespoons garlic granules
  • 4 tablespoons fennel seeds
  • 2 tablespoons crushed chillies
  • 4 teaspoons salt
  • 2 teaspoons ground black pepper
  • 2 tablespoons dried parsley
  • 125ml dry white wine
  • 4.5 metres (3.75cm) diameter hog casings, rinsed

Prep:2hr  ›  Extra time:8hr chilling  ›  Ready in:10hr 

  1. Combine the pork cubes with the garlic granules, fennel seeds, crushed chillies, salt, black pepper and parsley; grind through a coarse plate. Mix in the white wine and grind again. Stuff into the rinsed hog casings, twisting into 10cm lengths. Cover and refrigerate overnight to allow the seasonings to infuse into the meat before cooking or freezing.


You can purchase hog casings in speciality shops or check with your butcher.

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- 30 Mar 2011

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