Italian style pork sausages
Suggested material offered in store
1 kg pork shoulder (soc)
15 gr of salt (22g for dried sausage)
1 tsp chili flakes
1 tbs dried fennel seeds; passed with a mortar and pestle
3 oz white wine
PREPARING THE MEAT:
Cut your selected meat into pieces (length wise)
Grind the meat using a 10mm or 12mm disk
Weigh your meat carefully and measure the correct amount of spices to be added
Add salt to the grinded meat and mix well
After, add the crushed fennel. Mix well
After, add the chili flakes. Mix well
Add the wine
Knead the mixture with your hands until everything is fully combined
Let the meat rest for 12 hours in the fridge.
In the meantime…
CLEANING THE CASING:
Cut a piece of casing 3 meter or more
Rinse the casings (inside and outside) under running water
Fill a bowl with cold water and the juice of ½ lemon
Soak the casing for a couple of hours
Rinse again the casings (inside and outside) under running water
Get the casings ready for filling by making sure that they are not any visible knots
*You could buy the casing at Zinman (7010 St-Dominique)
FILLING THE SAUSAGE:
Remove the disk and knife from the grinder and replace it with a funnel
Enter the casings into the funnel and make a knot.
Fill the casings by passing the meat through the grinder (Refer to the video bellow)
1 lemon juice
1 tablespoon origan
4 tablespoon olive oil
In the oven:
Preheat the oven to broil – high
Put sausages on a baking stainless steel pan with grill.
Make two incisions on the sausages
Brush the sausages with half of the marinade, put in oven and cook for 15 minutes.
Turn the sausages and brush again with the marinade and cook for another 10 minutes.
If you have any questions, please send us an email [email protected]
Back to the recipes list