Italian Sausage Recipe
Not only does this homemade Italian sausage recipe give you full control over the quality of the sausage, it tastes better than store-bought! It's so easy to make, you can double or triple the recipe and freeze it so you'll always have sausage on hand!
Marthinus StrydomThe Story
Initially known as "lucanica", the first evidence of the sausage dates back to the 1st century BC, when the Roman historian Marcus Terentius Varro described stuffing spiced and salted meat into pig intestines, as follows: "They call lucanica a minced meat stuffed into a casing, because our soldiers learned how to prepare it". Confirmation of the birth in Basilicata are also the writings of Cicero and Martial that mention Lucania as the birthplace of the sausage.
More about Italy
Italy is one of those countries about which you probably have quite a number of preconceptions before you have put one foot into the country. A country of olive oil and mafia, pasta, wine and sunshine, roman ruins and renaissance palaces, Italy has a lot to offer its visitors. Although some of these images are appealing, it would be a shame if that was the only thing you come away with. Italy is certainly much more complex and interesting than that.
Subscripe to my Facebook page.
Subscripe to my Youtube channel.
© All recipes are copyright protected by TheCultureCook.com unless the recipe was adapated from another source. All recipes are uniquely crafted and adapted by TheCultureCook.com. Copyright of some or all of the text reside with the original author.
Ingredients
Method
- Place the ground meat in a bowl and add all remaining ingredients. Use your hands or a stand mixer paddle attachment to thoroughly combine the ingredients.
- Wrap and chill for at least 6 hours before using, preferably overnight for best flavor.
- The sausage will keep in the fridge for 3 days or can be frozen, well wrapped, for up to 3 months.
