Homemade Italian sausages
User Reviews
5
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Prep Time
30 mins
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Cook Time
10 mins
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marinating time (optional)
30 mins
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Total Time
40 mins
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Servings
8 fat sausages (serves 4)
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Calories
101 kcal
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Course
Main Course
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Cuisine
Italian
Homemade Italian sausages
Description
Homemade Italian Sausages begin with diced pork shoulder, chosen for its balance of meat and fat, which is roughly chopped in a food processor to maintain texture. Fresh rosemary is finely chopped along with garlic, fennel seeds, salt, and pepper, then combined with red wine to season and tenderize the meat. The mixture is carefully blended to distribute the herbs and spices evenly. The sausage meat is then shaped into links and tightly wrapped in plastic wrap, which prevents water infiltration during cooking. Boiling in hot water off-heat cooks the sausages gently, preserving moisture and flavor. This method produces sausages with a coarse, juicy texture and herbaceous notes characteristic of Italian-style sausage.
The sausages can be used in pasta sauces, pizzas, or served on their own once cooked. The added red wine enriches the flavor, while the fennel seeds and rosemary impart traditional Italian seasoning. The recipe allows preparation of the sausage meat ahead of time and offers flexibility to cook or incorporate the meat directly into dishes.
For best results, use high-quality pork shoulder with an appropriate fat ratio and fresh herbs. Ensuring the sausage meat is tightly wrapped helps maintain its shape and prevents water from diluting the flavor. Variations in seasoning can include chili flakes or other herbs like marjoram or sage.
Ingredients
- 1.7 lbs (800g) pork shoulder diced
- 2 tbsp fennel seeds
- 4 cloves garlic minced, large
- 1/4 cup (60ml) red wine
- 4 rosemary fresh finely chopped, sprigs
- 2 tsp salt sea salt
- 1 tsp black pepper freshly ground
Special equipment
- plastic wrap
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
- Use pork shoulder with a good fat ratio for moist sausage meat.
- Chop fresh rosemary finely for stronger flavor; dried rosemary is less potent.
- Wrap sausage meat tightly in plastic wrap to prevent water ingress during boiling.
- Prepare sausages in advance and store refrigerated until ready to cook or incorporate into dishes.
- For added heat, chili flakes can be included in the seasoning.
- The sausage meat can be used directly in sauces or pizzas without shaping into links.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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