Italian Sausage - Tuscan Style

Italian Sausage - Tuscan Style

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"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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2 h servings 372 cals
Serving size has been adjusted!

Original recipe yields 20 servings



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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  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.



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.

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 ore...

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 fi...

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...

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...

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 waterchestnut...

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.

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!

Len, you're a genius. I cook with this both bulk and cased. Used an uncased version in the Pizza Balls recipe and it turned out great. Mild, but savory. A hands-down favorite.

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