An authentic Italian recipe from our kitchen to yours. Buon
Appetito!
Ingredients
- 2 pounds ground pork shoulder
- 4 cloves garlic, peeled and minced
- 3 tablespoons white wine
- 1 tablespoon water
- 1 1/2 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon nutmeg
- 4 feet of natural sausage casings from your local butcher shop
Directions
1.
In a
mixing
bowl,
add
all
ingredients
and
combine
thoroughly
to
mix
well.
2.
To
ensure
there
is
enough
seasoning
to
your
taste,
take
a
small
amount
of
your
mixture
and
place
it
in a
pan
over
medium
heat.
Cook
thoroughly
until
the
meat
is
browned
and
cooked
through.
Once
cooked,
remove
the
pan
from
the
heat
and
let
the
meat
cool.
When
cooled,
taste
the
cooked
sausage.
If
not
seasoned
to
your
liking,
add
more
salt
and
pepper
as
necessary.
Directions
for
Stuffing
Sausage
1.
Soak
the
casings
overnight
in
fresh
water.
The
next
day,
cut
the
casings
into
1
1/2
to 2
feet
long
pieces.
2.
Feed
a
funnel
onto
one
end
of
the
soaked
casings,
and
run
clean
water
or
white
wine
through
the
funnel
in
order
to
clean
the
interior
of
the
casing.
Rinse
the
casing
interior
thoroughly.
Repeat
this
step
for
each
length
of
casing.
3.
Feed
the
clean
casing
onto
the
tube
of
your
sausage
stuffer
according
to
the
manufacturer's
instructions.
4.
Proceed
to
fill
and
tie
off
the
casings
according
to
the
manufacturer's
instructions
on
your
sausage
stuffer.
5.
Once
the
sausages
are
made,
place
them
on a
plate
or
into
a
bowl
and
refrigerate
overnight
so
that
the
flavors
will
concentrate.
The
next
day
cook
the
sausages
to
your
preference
or
freeze
them
for
use
in
the
future.
Notes
The
meat
can
also
be
shaped
into
patties
and
cooked
like
breakfast
sausage
or
used
as
loose
sausage
in
your
recipes.
