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how to make the italian sausage

Have you ever tried to make sausage at home?

With the proper tools will be easy! The best choice is to use good raw materials, meat and  as well as herbs and spices has to be prime grade.
To prepare homemade sausage, you will need:

  • a meat grinder with a disc with medium holes and the accessory for sausages;
  • the meat preferred (in this recipe pork shoulder and fresh bacon  to a ratio of 2.3:1): 700g shoulder and 300g fresh bacon (pancetta fresca)
  • a natural or synthetic gut (this recipe in natural );
  • 12g of sea salt
  • 7g of black pepper or Chili
  • 1 garlic clove
  • a tea spoon of fennel seeds


Place the meat grinder in the freezer before using it. In this way, it will be easier to handle the lard. (if you add lard than will be a wise choice to use frozen tools)

Chop the meat into 2cm cubes and store  it in the freezer for half an hour. It will be easier to grind  the meat if it is very cold.

Pass the meat in the meat grinder cold. Depending on the recipe, you will have to chop the meat with a fine or coarse tewture. There are many discs used but traditionally we use one that is not much fine.

Collect the meat in a bowl and add the spices and seasonings favorites: garlic, fennel, pepper, fresh herbs, dried tomatoes, white wine, salt and pepper. This is the time to customize the sausage!

Mix all ingredients, mixing spices and smells in the flesh. Then cover with a sheet of plastic wrap and place the meat in the fridge for at least 1 hour or even the whole night, so that the meat will cure nicely. At this point you can use the meat as it is for many recipes.



If you want to bag the meat to make a sausage  soakthe casing in cold water for 20 minutes. Then rinse it under the tap, by passing water from inside.


Assemble the meat grinder accessory for sausages. As for the disk for chopping, the size of the nozzle will depend on the type of sausage to be realized.


Insert the nozzle in the gut.


Pick the meat from the refrigerator and pass it in the meat grinder and then through the nozzle for sausages. Stop as soon reaches the edge of the nozzle.
Slide the gutted and knot the ends. 

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Then proceed to bag the sausage: with a hand crank the meat grinder and with the other hold the gut which gradually filled with meat.


Once the meat is finished remove the casing and tie the tail end.


Divide the sausage into pieces of preferred size and roll up the gut on itself, alternating the direction.


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Before cooking the sausage poke each piece of sausage with a fork or a needle so as to allow air to escape during cooking.

Cut the sausage into pieces if desired.

The sausage is ready! Use immediately or store in refrigerator until ready to cook. It is preserved in the refrigerator for a maximum of 3-4 days and in the freezer for about 2 months.

thanks to Allresipe Stuff

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