Italian sausages are spicy and delicious and can be eaten on their own or used in pasta bakes or even pizza topping. Try making your own from scratch!
32 people made this
Makes: 8 to 10 sausages
1 kg pork shoulder, cut into 2cm cubes
200g pork back fat, cut into 2cm cubes
3 tablespoons fennel seeds
4 cloves garlic, minced
1 1/2 tablespoons paprika
1 tablespoon salt
4 teaspoons red chilli flakes
1 teaspoon ground black pepper
30ml dry white wine
1 hog casing
Directions Preparation:1hour › Extra time:2hours chilling › Ready in:3hours
Place the pork shoulder and fat in the freezer for 30 minutes. Also freeze the meat grinder, this will make grinding easier.
Meanwhile, dry toast the fennel seeds over high heat in a frypan until they begin to smoke. Remove from heat and grind in a mortar and pestle or spice grinder. Combine in a bowl with the garlic, paprika, salt, chilli flakes and pepper.
Part the meat and fat through the meat grinder fitted with a medium plate. Mix the mince and spice mixture together and add white wine. Mix 2-3 minutes with your hands, until mixture congeals. Cover with plastic wrap and chill in the fridge 1 hour or overnight.
Soak the hog casing in cold water for 30 minutes. Run cold water through the casing to remove any salt.
Using the medium sausage stuffing attachment, place the casing over the outside of the tube. Start passing the mince through the grinder, stopping as it comes out the end of the stuffing attachment. Tie off the casing over the end. Continue passing mince through the grinder, supporting the sausage with your other hand. Once all the mince has been used, tie off the other end of the casing.
Twist the sausage at regular intervals to form links of desired length. Alternate the direction of the twisting.
Poke 2-3 small holes in each sausage with a metal skewer. This will allow air to escape while cooking.
Cook as desired. Sausages will keep in the fridge 3 days or in the freezer 3 months.