Italian style pork sausages

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



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…


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)


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.


Bon appétit!

If you have any questions, please send us an email  [email protected]


6 servings.

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