Sausage Recipes

Tuscan-Style Sausages recipe

This simple recuoe for Italian-style pork sausages is actually a lot simpler to make than you might think. Stuff the mixture into sausage casings, or if you don't have a sausage stuffer, roll the mincemeat into logs or patties.

Ingredients:

  • 1.75kg coarsely minced pork shoulder
  • 450g coarsely minced pork fat
  • 2 tbsp. each table salt and caster sugar
  • 1 1/2 tsp. coarsely ground black pepper
  • 1 tsp. garlic granules (or two freshly minced garlic cloves)
  • 3/4 tsp. ground mace
  • 1/2 tsp. each ground coriander and cayenne pepper
  • 125ml ice cold water
  • 2 metres sausage casing (if using)

Directions:

  1. In a food processor, pulse the salt, pepper and sugar.

  2. In a large bowl, using latex gloves, mix the pork shoulder, pork fat, garlic, mace, coriander, cayenne and water. Add the salt, sugar and pepper mixture.

  3. Put the sausage mixture into a stuffing machine and stuff the casings, twisting into 7.5cm long sausages.

  4. Cook as you would any other sausage, until golden brown and no longer pink in the middle.

For more flavour, add tomato puree, Worcestershire sauce or some fresh herbs. This recipe serves 20.

Author: Laura Young.

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Conversions
450gabout 16 oz (15.87285 oz based on 0.035273 ounces in a gram)
125mlabout ½ cup (0.5283 cups based on 236.59 mililitres in a US cup)

Data:

Published: February 28, 2012
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