Italian Sausage - Tuscan Style

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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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Prep Time:
30 mins
Additional Time:
1 hrs 30 mins
Total Time:
2 hrs
Servings:
20
Yield:
5 pounds of sausages

Ingredients

  • 4 pounds coarse ground pork shoulder

  • 1 pound coarse ground pork back fat

  • 2 tablespoons salt

  • 2 tablespoons white sugar

  • 1 ½ teaspoons coarsely ground black pepper

  • 1 teaspoon garlic powder

  • ¾ teaspoon ground mace

  • ½ teaspoon ground coriander

  • ¼ teaspoon ground cayenne pepper

  • ½ cup ice water

  • 80 inches sausage casing, 1 1/2 inches wide

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.

Nutrition Facts (per serving)

372 Calories
32g Fat
2g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 20
Calories 372
% Daily Value *
Total Fat 32g 41%
Saturated Fat 11g 57%
Cholesterol 71mg 24%
Sodium 747mg 32%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 0%
Total Sugars 1g
Protein 18g
Vitamin C 1mg 4%
Calcium 20mg 2%
Iron 1mg 5%
Potassium 339mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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