Traditional Italian Sausage

Author: Marthinus Strydom
Category: Pork

Italian sausage is a type of fresh sausage sold practically in every supermarket in North America. This particular recipe kicks things up a notch with a wider bouquet of herbs and the addition white Italian wine. This isn't the kind of Italian sausage you will find in a supermarket.

Method

  1. Toast fennel, anise, red pepper flakes and caraway 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.

100 % pork shoulder
2.60 % kosher salt
0.40 % black pepper, coarsely ground
0.40 % sugar
0.60 % anise or fennel seed
0.20 % caraway seed
0.20 % coriander seed
0.10 % oregano
0.15 % basil
11.80 % dry white wine - cold
0.10 % red pepper flakes