Italian Sausage - Tuscan Style

Italian Sausage - Tuscan Style

13 Reviews 1 Pic
  • Prep

    30 m
  • Ready In

    2 h
Len Poli
Recipe 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.”

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Ingredients

Adjust Servings

Original recipe yields 5 pounds of sausages

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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.

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Reviews (13)

Rate This Recipe
SABLENK2
27

SABLENK2

Excellent recipe. We're kind of new to sausage making, but this is one of the best we've tried. Good balance of flavor and seasoning. I added a little fennel just because I like the flavor.

VORCHA
26

VORCHA

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 for this. Refridgate over night before stuffing so the flavors meld more. Makes divine spaghetti sauce!

swalker3
25

swalker3

I've tried several recipes for Italian sausage and this one is by far the best. I scale it to one pound of pork, reduce the salt to 1 tsp and add a teaspoon of fennel. Perfect sausage without fillers for half the price! Thanks for sharing!

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Nutrition

Amount Per Serving (20 total)

  • Calories
  • 372 cal
  • 19%
  • Fat
  • 31.9 g
  • 49%
  • Carbs
  • 1.5 g
  • < 1%
  • Protein
  • 18.4 g
  • 37%
  • Cholesterol
  • 71 mg
  • 24%
  • Sodium
  • 747 mg
  • 30%

Based on a 2,000 calorie diet

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