Traditional Italian Sausage


Ingredients

2.80 kg pork shoulder
2 tbsp (6 Teaspoons) fennel seeds
2 tsp coriander seeds
1 tbsp (3 Teaspoons) dry basil
1 tbsp (3 Teaspoons) dry oregano
0.50 tsp ground nutmeg
1 tsp red pepper flakes
3 tbsp (9 Teaspoons) sea salt
1 tbsp (3 Teaspoons) black pepper
1 tbsp (3 Teaspoons) paprika
2 tbsp (6 Teaspoons) sugar
2 tbsp (6 Teaspoons) grated garlic
1 zest of orange
0.50 cup (24 Teaspoons) white wine
0.33 cup (15.84 Teaspoons) chopped parsley

Method

  1. Toast fennel and coriander in a small skillet over medium heat and toast, stirring frequently, for 5 minutes. Allow to cool completely.
  2. Place all ingredients into large, glass bowl and mix thoroughly to blend spices. Refrigerate, covered, overnight.
  3. Before storing, mix sausage meat again real well. Separate into individual sealed bags and freeze.
  4. (OPTIONAL) This sausage can also be stuffed into hog casings for links, but you’ll need to add ice cold water to your mix. Then let the links air-dry for 24 hours, uncovered, in the fridge before vacuum-sealing and freezing.