Here’s another episode in our series of sausage recipes – this time Italian style.
Finding the right flavour combinations are the key to making a great sausage. This one features many tasty herbs and spices. What really makes this a great sausage, is the inclusion of the fennel seeds, which are a perfect accompaniment to pork. The cayenne pepper and chilli powder give the sausage a little kick, but you can reduce or increase the measurements depending on how much spice you prefer.
The sausages will freeze really well, so make up a big batch to use at a later date.
- 2¼ kg boneless pork shoulder, ground and chilled
- 2 tablespoons salt
- 2 tablespoons fennel seeds, roasted
- 1 tablespoon coriander seeds, roasted
- 3 tablespoon sweet paprika
- ½ teaspoon cayenne pepper
- 2 teaspoon ground black pepper
- 4 tablespoon chopped fresh oregano
- 2 tablespoon chopped fresh sage
- 1 teaspoon chilli powder
- 4 tablespoons red wine
- Hog casings, soaked in water for 30 minutes and rinsed
Combine all of the ingredients. Chill in the refrigerator for an hour. Keeping the meat cold ensures that it doesn’t get warm and greasy while you’re stuffing your sausages.
Saute a small portion of the sausage, taste, and add seasonings if required.
Stuff the sausage into casings using your sausage maker, and twist into 6 inch links. Refrigerate overnight.
To cook, light some coals on the BBQ. Sprinkle some hickory wood chips over the coals if you fancy some smoke. Start cooking the sausages over indirect heat until cooked through 160°F/71°C. Then, brown the sausage quickly over direct heat to finish. If you dont fancy cooking over the BBQ, just gently fry in a pan for 25 minutes or so.