Pork Chilli Sausages with Fennel and Herbs (Salsiccia di maiale)

Pork Chilli Sausages with Fennel and Herbs  (Salsiccia di maiale)


1.2kg pork shoulder (ensure it is fatty)

40g salt

1 tsp fennel seeds, toasted and chopped

1 tsp chilli flakes

10g dried thyme

15g fresh rosemary, minced

10g fresh sage, minced

½ cup ice water

½ cup white wine

Edible sausage casings

Step 1

Chill the meat until it is almost frozen by putting it in the freezer for an hour or so. Place sausage casings in a bowl of very warm water. Chop meat and fat into chunks, about 1 inch wide.

Step 2

Place meat in a bowl and add the salt, spices, herbs, wine and water, then mix thoroughly with clean hands. Allow to rest in the fridge for about an hour.

Step 3

Grind the mixture through a meat grinder, using the course plate. This is an important step in order to get the sausage to bind properly. Mix well and place in the fridge.

Step 4

Using a sausage maker or a meat grinder with a sausage attachment, stuff the mixture into the casings. Hang the sausages in a cool place for up to 4 hours (the colder it is, the longer you can hang them). Once they begin to dry, roll into a coil and secure with a skewer. Place in the fridge until required. They will keep for at least a week. If you are freezing the sausages, wait a day before doing so. This will help them keep their shape when frozen. To cook, barbeque on each side for about 7 to 8 minutes and allow to rest before serving.

pork and fennel sausages, italian, food



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