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Tuscan Style Sausage

Albert.Coreitta's picture
"This sausage is typical of the homemade sausages found in the northern area of Italy, especially in Tuscany near the city of Lucca. They may be used in any recipe calling for Italian sausage. They are versatile in that they can be grilled, fried or boiled."
Ingredients
  Coarse ground pork shoulder 2 Pound
  Coarse ground pork back fat 1⁄2 Pound
  Salt 1 Tablespoon
  White sugar 1 Tablespoon
  Coarsely ground black pepper 1 1⁄2 Teaspoon
  Garlic powder 1⁄2 Teaspoon
  Ground mace 3⁄4 Teaspoon
  Ground coriander 1⁄4 Teaspoon
  Ground cayenne pepper 1⁄4 Teaspoon
  Ice water 1⁄2 Cup (8 tbs)
  Sausage casing 40 Inch (1 1/2 inches wide)
Directions

1. Using a spice grinder or food processor, pulverize the salt, black pepper and sugar. In a large bowl, mix together the pork shoulder, back fat, garlic powder, mace, coriander, cayenne and ice water. Mix in the salt, pepper and sugar. Use latex gloves when mixing to avoid contamination of the meat, and keep the mixture cold.

2. Stuff the sausage mixture into the casings and twist off in 3 inch lengths. If you do not have a stuffer, the sausage can be formed into patties or rolled into logs. Refrigerate and use up in one week or freeze for up to 6 weeks.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Side Dish
Taste: 
Savory
Feel: 
Rich
Occasion: 
Christmas, Holi, Wedding
Ingredient: 
Pork
Preparation Time: 
25 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes
Servings: 
10

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4.29
Average: 4.3 (5 votes)

2 Comments

shantihhh's picture
Happy-happy! I love making sausage and welcome this Italian susage recipe to try. No fennel? Casings? I use pork intestines is this what you are calling for? I know beef is available but I haven't used it. I do use sheep and goat for small sausages like Toulousain and Merguez sausages.
Anonymous's picture
Use Poop