Homemade Italian sausages

Name: Homemade Italian sausages
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 8 fat sausages (serves 4)
Ingredients: 1.7 lbs (800g) pork shoulder; 2 tbsp fennel seeds; 4 cloves garlic (large); 1/4 cup (60ml) red wine; 4 sprigs rosemary; 2 tsp sea salt; 1 tsp freshly ground pepper; cling film (plastic wrap)

User Reviews

5.0

18 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
marinating time (optional)
30 mins
Total Time
40 mins
Servings
8 fat sausages (serves 4)
Calories
101 kcal
Course
Main Course
Cuisine
Italian

Homemade Italian sausages

Christopher House

Report

How to make juicy and delicious homemade sausage bursting with classic Italian flavours from fennel seeds, garlic, and red wine. These sausages can be made easily at home without any casings, skins or machine. Serve with polenta, a rich tomato sauce or with lentils for a classic Italian meal.

Share:

I Made This!

Be the first!

Print

4 people printed this

Save this

Be the first!

Ingredients

Servings

1.7 lbs (800g) pork shoulder diced
2 tbsp fennel seeds
4 cloves garlic (large) minced
1/4 cup (60ml) red wine
4 sprigs rosemary fresh finely chopped
2 tsp sea salt
1 tsp freshly ground pepper

Special equipment

cling film (plastic wrap)

Add to Shopping List

Instructions

Blitz the diced pork shoulder in a food processor for 30-60 seconds. You might need to do this in two batches depending on how powerful your processor is. It should be fine with chunks of fat.
Next add the minced garlic, herbs and salt and pepper. Make sure to use fresh rosemary and chop it very fine, dried rosemary doesn't have as strong a flavour.
Pour over the red wine and mix everything together until thoroughly combined using your hands. If you see any sinew, long stretchy pieces of fat then remove it (see photo 6). There shouldn't be much at all.
Cover with cling film and let the meat marinate for at least 30 minutes if possible. Separate the pork sausage meat into 8 even portions then shape into a rough sausage shape.
Lay out a small sheet of cling film and place the sausage meat at one of the widest edges. Roll it tightly without too much force and twist and tie the edges.
Bring a pot of water to a boil and turn off the heat. Add the sausages to the hot water for around 30 seconds so they firm up and keep their shape. Place on a plate and cut the edges to remove from the cling film.
You can now let them cool and place in the fridge until you need them or fry them in a little olive oil in a large pan until browned on all sides and cooked through for around 10 minutes.

Notes

Top Tips for Making Italian Homemade Sausage
Homemade Sausage Seasoning
The most common herbs found in Italian sausages are rosemary, oregano and fennel but there are a whole list of seasonings you could use when making them at home;
Make sure to use high-quality pork meat with a good ratio of fat, I recommend pork shoulder
Wrap the sausage meat tightly so no water gets inside
You can prep the sausages in advance up to step 14 (see photo) and store them in the fridge to fry later
If you are adding the meat to ragu, sauces or pizzas etc then use the marinaded meat as it is there's no need to form into a sausage shape
Chili flakes (dried or jarred)
Nduja - a spicy Calabrian salami which is great mixed in
Marjorum - dried
Sage - fresh finely chopped
Parsley - fresh finely chopped
Red wine - give a delicious rich flavour

Nutrition Information

Show Details

Calories 101kcal (5%) Carbohydrates 1g (0%) Protein 11g (22%) Fat 4g (6%) Saturated Fat 1g (5%) Cholesterol 39mg (13%) Sodium 627mg (26%) Potassium 240mg (7%) Vitamin C 1.2mg (1%) Calcium 28mg (3%) Iron 1.1mg (6%)

Nutrition Facts

Serving: 8fat sausages (serves 4)

Amount Per Serving

Calories 101 kcal

% Daily Value*

Calories	101kcal	5%
Carbohydrates	1g	0%
Protein	11g	22%
Fat	4g	6%
Saturated Fat	1g	5%
Cholesterol	39mg	13%
Sodium	627mg	26%
Potassium	240mg	5%
Vitamin C	1.2mg	1%
Calcium	28mg	3%
Iron	1.1mg	6%