Italian sausage

    Italian sausage

    9saves
    2hr


    5 people made this

    About this recipe: Nothing compares to homemade Italian sausage. So versatile, you can enjoy them on their own or in a variety of dishes - from pasta bakes to pizza and more.

    Brandon London, England, UK

    Ingredients
    Makes: 8 to 10 sausages

    • 1kg pork shoulder, cut into 2cm cubes
    • 200g pork back fat, cut into 2cm cubes
    • 3 tablespoons fennel seeds
    • 4 cloves garlic, minced
    • 1 1/2 tablespoons paprika
    • 1 tablespoon salt
    • 4 teaspoons red chilli flakes
    • 1 teaspoon black pepper
    • 30ml dry white wine
    • 1 hog casing

    Method
    Prep:1hr  ›  Extra time:1hr chilling  ›  Ready in:2hr 

    1. Place the pork and the fat in the freezer for 30 minutes. Also place the meat mincer in the freezer, as this will make mincing easier.
    2. Meanwhile, place the fennel seeds in a frying pan over high heat. Toast till fragrant and beginning to smoke. Remove from heat and grind using a mortar and pestle or spice grinder. Combine with the garlic, paprika, salt, chilli flakes and black pepper.
    3. Pass the partially frozen meat and fat through the cold meat mincer fitted with a medium plate. Combine the mince with the spice mixture and white wine. Mix well for 2 to 3 minutes, using your hands, till the mixture starts to congeal. Cover with cling film and chill for 1 hour, or up to overnight.
    4. Soak the casing in cold water for about 30 minutes. Place the wide end of a small sausage stuffing funnel up against the sink tap and run cold water through the inside of the casing.
    5. Using a medium sausage stuffing funnel attachment, place the casing on the outside of the tube. Start passing the meat mixture through the funnel, stopping as it just starts to come out the other end. Tie the casing into a knot at the end, then continue passing the meat mixture through the funnel, supporting the sausage with your other hand. Once the meat mixture is finished, tie the other end of the casing into a knot.
    6. Twist the casing at regular intervals to create individual links, alternating between twisting in opposite directions.
    7. Using a metal skewer, poke 2 to 3 small holes in each sausage to allow air to escape during cooking.
    8. Cook as desired or chill in the fridge up to 3 days, or freeze for up to 3 months.

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