How to Make Italian Sausages
Making sausages at home is not difficult and is a great giggle. These Italian Sausages are styled on the Italian American version. Whether you are using them in a pasta dish, soup, ragu or even in a hot dog, they are really special!
Servings 12 Sausages
Calories 226kcal
Ingredients
- 1 kg Pork Blade 35oz
- 1 tablespoon Salt
- 1 tablespoon Fennel Seeds
- 2 tablespoon Paprika
- 1 teaspoon Dried Chili Flakes
- 2 tablespoon Red Wine Vinegar
- 1 teaspoon Black Pepper
- 1 teaspoon Garlic Powder
- 1 tablespoon Dreid Oregano
- 1 tablespoon Dried Parsley
- 1 teaspoon Sugar
- Natural Sausage Casings
Instructions
- Soak your sausage skins as per the instructions on the packet.
- Grind the pork blade on a medium-coarse blade.
- Add the remaining ingredients and allow them to sit for 15 minutes.
- Form a small patty of the sausage mix and fry it off. Taste and adjust the seasoning to your liking.
- Thread the sausage skins onto the sausage stuffing machine and fill.
- You can either form links or just twist off to form sausage lengths.I personally think that a 10cm (4") length, which equates to around 12 sausages for this amount, is perfect.
Notes
If you cannot get pork blade use 500g of pork shoulder and 500g of fairly fatty pork belly.
Calorific value is per sausage.
Nutrition
Serving: 1 | Calories: 226kcal | Carbohydrates: 2g | Protein: 23g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Cholesterol: 77mg | Sodium: 678mg | Fiber: 1g | Sugar: 1g
