When I first time tried to make sausages by myself I couldn’t understand why I didn’t make it before. The taste, the quality is worth your time for sure. I was also lucky because I had an opportunity to learn to make true Italian sausages from an Italian chef. Also, the taste blew my mind and that’s why I want to share this recipe with you. Although, don’t share this recipe too much. because you will want to surprise your guests.
- 3 tbsp dry red wine
- 3 pounds, 450 g well-marbled pork butt, cut into small pieces
- 2 tbsp minced garlic
- 1 1/2 tsp paprika
- 1 1/2 tsp toasted fennel seeds
- 1 tbsp salt
- 1 tbsp freshly cracked black pepper
- 1 tsp cayenne
- 1/2 tsp ground anise
- 2 tbsp freshly chopped Italian parsley leaves
Firstly, mix the pork, garlic, fennel seeds, paprika, salt, pepper, cayenne, anise, parsley, and red wine in a bowl. Then, refrigerate it covered overnight or up to 24 hours.
Secondly, put the mixture through a meat grinder. Remember, always test the seasoning and heat 1 teaspoon oil in a small skillet, and cook some meat mixture. Next, add more seasoning if you feel like you need to.
Thirdly, using the sausage attachment on a mixer, stuff the meat mixture into the casings. Finally, Twist and tie the beginning and the end make about 4-inch sausages. If you don’t want to make sausages then you can make patties. Then, cook sausage in the usual manner. By the way, sausage can be stored in the fridge up to 3 days or froze and use about 3 months. Enjoy!
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