Italian Sausages Recipe


  • 1.8kg (4 lb) coarse minced pork shoulder (Fig 1)

450g (1 lb) coarse minced pork back fat (could try taking the fat off the shoulder)
2 tablespoons salt
2 tablespoons caster sugar
1 1/2 teaspoons coarsely ground black pepper
1 tablespoon dry Sage
1 teaspoon Fennel seeds
2 teaspoons Rosemary
1 teaspoon garlic powder or 3 cloves fresh garlic
3/4 teaspoon ground mace
1/2 teaspoon ground coriander
1/4 teaspoon ground cayenne pepper
1/2 cup (125ml) ice water
2 metre sausage casing, 4cm wide


1. Using a spice grinder, food processor or Pestle and Mortar grind down the salt, black pepper, Fennel, sage, Rosemary and Garlic.

2. In a large bowl, mix everything together, making sure the minced pork shoulder and back fat are kept cool by adding the water gradually.

3. Stuff the sausage mixture into the casings and twist off in 10cm (4 inch) lengths (Fig 2).

The Italians quite often remove the skins from their sausages when cooking so don't worry if you do not have a sausage maker, the meat can be formed into patties or rolled into sausage shapes and fried or griddled.

In the refrigerator they will last about a week, and they will benefit from resting in the fridge for 24 hours anyway. You can then freeze and they should last for 6 weeks or so.


Figure 1 Figure 2