Traditional Italian Sausage

Author: Marthinus Strydom
Category: Pork
Serves/Qty: 1.00
Share
Heidi Strydom

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.

Marthinus Strydom

The 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
Change your meat weight in gram and press Enter
Gram

This is an EQ recipe. If you change the weight, then the ingredient list will update and show the exact weight for your ingredients.

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

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.