“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.” - by Len Poli
Ingredients
Adjust Servings
Original recipe yields 5 pounds of sausages
Directions
- 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.
- 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.
Nutrition
Amount Per Serving (20 total)
- Calories
- 372 cal
- 19%
- Fat
- 31.9 g
- 49%
- Carbs
- 1.5 g
- < 1%
Based on a 2,000 calorie diet
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Reviews (13)
Rate This Recipe
"I love the depth of flavor this sausage has. I grind my own pork shoulder because the grocery store's ground pork is always bit and pieces of not very good meat. I added a little basil and oregano f..." See moreor this. Refridgate over night before stuffing so the flavors meld more. Makes divine spaghetti sauce!"
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