Italian pork sausages

    10 hours

    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.

    21 people made this

    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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    Reviews in English (9)


     -  30 Mar 2011


    An excellent moderately hot sausage! In our family, we make sweet sausage (Salsiccia dolce), which is quite similar -- instead of red pepper flakes, we add dried basil (though it has to be VERY fresh dry basil), and sometimes marjoram, and somewhat more fennel. But then the cuisine I grew up with, from the area fronting the Gulf of Salerno, tends to be sweeter rather than hotter. (The tomato sauce, which could be christened Salsa Cotta, far from todays fad for "fresh", that is, only slightly cooked, tomato, has to cook for hours, so that the sugars in the tomato (sometimes also with added sugar) caramelize slowly, giving the sauce a deep dark-red color, and even tinting the olive oil red. This sauce is very simple: tomato paste is mixed with sugar, garlic is lightly sauteed (but not so much it browns) and the paste and sugar are slowly browned in the garlic and olive oil. To this is added water, basil, marjoram or very fresh oregano, perhaps some finely chopped rosemary, and occasionally some red wine. Then it is cooked slowly for a very long time, hours usually, just at a good simmer. (If one is frying meatballs or sausage, after pouring off the excess fat, the pan is deglazed with water, wine or sauce and this is added to flavor the sauce). The complexity and richness of the flavors in this cooked tomato sauce cannot be rivaled by the raw or near-raw tomato sauces, in my opinion. Buon appettito!  -  03 Oct 2010  (Review from Allrecipes US | Canada)


    We fine grind the pork. Then mix together "all" the ingredients in a large tub by hand. You can use dry red wine, too. Also, you can put 1 lb of unstuffed sausage into the quart freezer bags to use in other recipies later.  -  17 Jan 2010  (Review from Allrecipes US | Canada)