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

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

371.8 calories; protein 18.4g 37% DV; carbohydrates 1.5g 1% DV; fat 31.9g 49% DV; cholesterol 71mg 24% DV; sodium 746.8mg 30% DV. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/24/2003
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. Read More
(31)
19 Ratings
  • 5 star values: 16
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/24/2003
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. Read More
(31)
Rating: 5 stars
09/25/2006
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! Read More
(29)
Rating: 5 stars
09/13/2007
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! Read More
(29)
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Rating: 5 stars
02/25/2007
I used ground venison I forgot to have it made into sausage this year. It turned out GREAT! Used it in biscuits and gravy and will use it tonight in a stuffed pizza. Added a pinch of Italian seasoning. Read More
(20)
Rating: 5 stars
12/29/2009
I used this recipe as a base to make 1lb. of sausage using ground pork (so I reduced all the ingredients by about 1/5th). I couldnt find star anise so I used a couple drops of pure anise oil. It worked great and turned out wonderful! Update: we use this recipe all the time and love it! We just made a "sausage seasoning mix". We bumped the servings up to 40 added 1/2 an anise star (ground in the coffee grinder) added 1t paprika teaspoon fennel and doubled the black pepper. We just add 1 heaping tablespoon of the mix to a pound of meat. Delicious! Read More
(18)
Rating: 5 stars
12/20/2005
Ver good. Enjoyed the spices nice flavor. Husband really enjoyed and he is fussy about Italian sausage. Thank you. Update: I made Sweet and Hot meatballs with this sausage and waterchestnuts with a sweet sauce of maple syrup and cider vinegar. My kids loved this at Thanksgiving as an appetizer and now I am making again for Christmas. Thank you Read More
(13)
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Rating: 5 stars
10/27/2004
Very tasty. We use ground turkey or chicken instead of ground beef. Since beef has more flavor than poultry I will use this seasoning blend often to kick up the flavor. Read More
(12)
Rating: 4 stars
12/25/2003
The flavor was good but a bit too salty probably from the salt in the casing. I used the sausage stufer attachment on my Kitchenaid mixer and it was quite easy! Read More
(10)
Rating: 5 stars
05/03/2010
wonderful recipe will definitly be a top recipe in my box. I did sub the water for red wine. I didn't have any mace but it's on my list. Thank you for this great one will be used over and oer again. Read More
(8)