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Preparing Italian sausage at home requires a bit of patience and skill, but anyone passionate about cooking can successfully accomplish this task. In this article, the first two methods explain how to prepare pre-made Italian sausage that you can buy from a convenience store. The following two methods teach you how to make Italian sausage from scratch using basic ingredients. Even if you decide to make the sausage yourself, you can still follow the first two methods to prepare the dish. Keep reading for helpful tips on how to make delicious Italian sausage.
Ingredients
- 2 kg of high-quality pork shoulder
- 4 tablespoons of red wine, optional based on preference
- 1 tablespoon of salt
- 1 teaspoon of cayenne pepper
- 1/2 teaspoon of fennel seeds
- 1 tablespoon of paprika
- 1 teaspoon of crushed red pepper
- 2 tablespoons of minced garlic
- 2 tablespoons of freshly chopped parsley
- 2 teaspoons of freshly cracked black pepper
- 1 tablespoon of olive oil
Steps
Cooking on the Stove
Heat a non-stick pan over medium heat. Add about 0.5 cm of water to the pan, along with 1 tablespoon of olive oil. Heat the pan for approximately 2 minutes.
Place the sausages in the pan. Wait for the water to boil. Cover the pan and cook the sausages over low to medium heat for about 15 minutes.
Remove the lid. After cooking for 15 minutes, uncover the pan and continue cooking the sausages over medium heat. Remember to flip the sausages every 2-3 minutes.
Cook until the sausages turn a golden brown color. If you have a thermometer, ensure the internal temperature of the sausages reaches 65.5 to 68 degrees Celsius.
- If preferred, you can also grill the sausages as described in the method below.
Cooking in the Oven
Preheat the oven to 200 degrees Celsius. Line a shallow baking tray with non-stick aluminum foil.
Arrange the sausages on the baking tray. Place the sausages side by side, ensuring there is space between each one for even cooking.
Bake the sausages in the preheated oven. Position the tray on the middle rack to ensure even heat distribution. Bake for approximately 20-25 minutes.
- Note that thicker sausages may require longer cooking times. Extra-large or thick sausages might need 40 to 60 minutes. If baking for this long, remember to flip the sausages at least once.
Remove the tray from the oven when the sausages start to brown. The top of the sausages should be lightly browned but not burnt.
Preparing the Meat
Cut the pork into pieces. Ensure the pieces are small and cubed for easier grinding. Do not remove the fat, as a mix of lean and fatty meat is essential for achieving the desired flavor.
- Place the cut pork into a separate bowl.
Wash your hands and switch kitchen tools. It’s crucial to maintain cleanliness when handling raw meat to avoid cross-contamination. Wash your hands and use a different knife and cutting board for the next steps.
Add 6 tablespoons of red wine to the meat. This is the first marinade, but you can skip it if preferred.
- If you don’t have a large bowl to hold all the meat, divide the wine equally: 3 tablespoons in one bowl and 3 tablespoons in another.
Season the meat. Add salt, cayenne pepper, fennel seeds, paprika, crushed red pepper, chopped parsley, and cracked black pepper to the meat bowl, then set it aside.
Mince a few cloves of garlic. Garlic is a crucial ingredient in Italian sausage and cannot be omitted. Finely mince the garlic and add it to the marinated meat.
Mix the meat with the seasonings. The seasonings are currently on top of the meat and need to be evenly distributed. Use a spoon or clean hands to thoroughly combine the spices with the meat.
Transfer the seasoned meat into the meat grinder. Avoid using the sausage stuffer attachment during the first grind. Grind the meat a second time to ensure a smoother and more consistent sausage texture.
Making the Sausage
Attach the salted pork casing to the sausage stuffer of the meat grinder. Leave about 15-18 cm of the casing hanging off the end of the stuffer tube. Remember, each sausage link requires approximately 15 cm of casing.
- Do not tie the end of the casing until all the meat has been stuffed inside.
Use one hand to push the meat into the grinder. With the other hand, gently hold the salted pork casing as the meat is being stuffed.
- You can ask a friend for assistance. One person can feed the meat into the grinder while the other shapes the sausages.
Remove any air bubbles. While stuffing the meat into the casing, you may notice air bubbles forming. Simply press them out to eliminate trapped air.
- The meat grinder will automatically push the sausage out of the stuffer tube, so you don’t need to worry about this step.
Twist the sausage into links. Twist the sausage in opposite directions to ensure they stay secure and don’t unravel as you move to the next section.
- Consider starting by twisting the first link in the middle of the long sausage, then continue twisting between the shorter links.
Tie off the ends of the casing. After dividing the long sausage into smaller links, secure both ends by twisting and tying the salted pork casing.
Refrigerate the sausages. Leave them uncovered to allow the sausages to dry. The next day, cut the sausages at the twisted sections to separate them into individual links.
Tips
- If preferred, you can use pre-made Italian sausage instead of making it from scratch. The cooking methods mentioned above can still be applied, but it’s best to check the packaging instructions for accuracy before preparation.
What You’ll Need
- Meat grinder with a sausage stuffer attachment
- Frying pan
- Mixing bowl for the meat
- Sharp knife
- Heavy-duty non-stick pan
- Baking tray
