Italian Sausage - Tuscan Style Recipe -
Italian Sausage - Tuscan Style Recipe
  • READY IN 2 hr

Italian Sausage - Tuscan Style

Recipe by  

"This sausage is typical of the homemade sausages found in the northern area of Italy, especially in Tuscany near the city of Lucca. They may be used in any recipe calling for Italian sausage. They are versatile in that they can be grilled, fried or boiled."

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Ingredients Edit and Save

Original recipe makes 5 pounds of sausages Change Servings
  • PREP

    30 mins

    2 hrs


  1. Using a spice grinder or food processor, pulverize the salt, black pepper and sugar. In a large bowl, mix together the pork shoulder, back fat, garlic powder, mace, coriander, cayenne and ice water. Mix in the salt, pepper and sugar. Use latex gloves when mixing to avoid contamination of the meat, and keep the mixture cold.
  2. Stuff the sausage mixture into the casings and twist off in 3 inch lengths. If you do not have a stuffer, the sausage can be formed into patties or rolled into logs. Refrigerate and use up in one week or freeze for up to 6 weeks.
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Reviews More Reviews

Aug 24, 2003

Excellent recipe. We're kind of new to sausage making, but this is one of the best we've tried. Good balance of flavor and seasoning. I added a little fennel just because I like the flavor.

Sep 25, 2006

I love the depth of flavor this sausage has. I grind my own pork shoulder because the grocery store's ground pork is always bit and pieces of not very good meat. I added a little basil and oregano for this. Refridgate over night before stuffing so the flavors meld more. Makes divine spaghetti sauce!


15 Ratings

Sep 13, 2007

I've tried several recipes for Italian sausage and this one is by far the best. I scale it to one pound of pork, reduce the salt to 1 tsp and add a teaspoon of fennel. Perfect sausage without fillers for half the price! Thanks for sharing!

Feb 25, 2007

I used ground venison, I forgot to have it made into sausage this year. It turned out GREAT! Used it in biscuits and gravy, and will use it tonight in a stuffed pizza. Added a pinch of Italian seasoning.

Dec 29, 2009

I used this recipe as a base to make 1lb. of sausage using ground pork (so I reduced all the ingredients by about 1/5th). I couldnt find star anise so I used a couple drops of pure anise oil. It worked great and turned out wonderful! Update: we use this recipe all the time and love it! We just made a "sausage seasoning mix". We bumped the servings up to 40, added 1/2 an anise star (ground in the coffee grinder), added 1t paprika, teaspoon fennel, and doubled the black pepper. We just add 1 heaping tablespoon of the mix to a pound of meat. Delicious!

Dec 20, 2005

Ver good. Enjoyed the spices, nice flavor. Husband really enjoyed and he is fussy about Italian sausage. Thank you. Update: I made Sweet and Hot meatballs with this sausage and waterchestnuts, with a sweet sauce of maple syrup and cider vinegar. My kids loved this at Thanksgiving as an appetizer and now I am making again for Christmas. Thank you

Oct 26, 2004

Very tasty. We use ground turkey or chicken instead of ground beef. Since beef has more flavor than poultry, I will use this seasoning blend often to kick up the flavor.

Dec 24, 2003

The flavor was good but a bit too salty, probably from the salt in the casing. I used the sausage stufer attachment on my Kitchenaid mixer and it was quite easy!


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  • Calories
  • 372 kcal
  • 19%
  • Carbohydrates
  • 1.5 g
  • < 1%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 31.9 g
  • 49%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 18.4 g
  • 37%
  • Sodium
  • 747 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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