Italian Sausage - Tuscan Style

SUBMITTED BY: Len Poli

"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."

PREP TIME	25 Min
COOK TIME	8 Min
READY IN	33 Min

SERVINGS & SCALING

Original recipe yield: 5 pounds of sausages

USMETRIC

About scaling and conversions

INGREDIENTS

4 pounds coarse ground pork shoulder
1 pound coarse ground pork back fat
2 tablespoons salt
2 tablespoons white sugar
1 1/2 teaspoons coarsely ground black pepper
1 teaspoon garlic powder
3/4 teaspoon ground mace
1/2 teaspoon ground coriander
1/4 teaspoon ground cayenne pepper
1/2 cup ice water
80 inches sausage casing, 1 1/2 inches wide

READ REVIEWS (9)

DIRECTIONS

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.
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.

Wine Tip

Try with a Chianti Classico from Tuscany.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Aug. 24, 2003 by SABLENK2

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.

6 users found this review helpful

Reviewed on Dec. 24, 2003 by HEATSCHILD

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!

3 users found this review helpful

Reviewed on Sep. 25, 2006 by VORCHA

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!

2 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 20

Amount Per Serving

Calories: 372

Total Fat: 31.9g
Cholesterol: 71mg
Sodium: 747mg
Total Carbs: 1.5g
Dietary Fiber: 0.1g
Protein: 18.4g

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