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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."
RECIPE RATING:
The reviewer gave this recipe 9 stars. This recipe average a 4.9 star rating.
Read Reviews (9)
PREP TIME  25 Min
COOK TIME  8 Min
READY IN  33 Min
Original recipe yield 5 pounds of sausages

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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

DIRECTIONS

  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.

FOOTNOTES

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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
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... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 25, 2007 by Kate
I used ground venison, I forgot to have it made into sausage this year. It turned out GREAT!... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 20, 2005 by Jane P.
Ver good. Enjoyed the spices, nice flavor. Husband really enjoyed and he is fussy about... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 13, 2007 by swalker3
I've tried several recipes for Italian sausage and this one is by far the best. I scale it to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 1, 2005 by DEROWILLY
easy and good MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 1, 2007 by TREEMOM
I used this recipe as a base to make 1lb. of sausage using ground pork (so I reduced all the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 26, 2004 by SOLDIERMATE
Very tasty. We use ground turkey or chicken instead of ground beef. Since beef has more... MORE


 
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