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Sweet or Hot Italian Sausage
Fatty pork shoulder cured overnight with 1.5% salt, garlic, fennel, oregano, nutmeg and red wine vinegar, then ground cold and paddled until tacky for a springy, juicy red-sauce sausage; add chilli flakes for the hot version.
- YieldMakes about 1 kg sausage meat
- Hands-on28 min
- Total12 h 28 min
- Difficulty
Ingredients
- 1 kgboneless pork shoulder with at least 20% fat, cut into 2.5 cm chunks
- 15 gkosher salt
- 2 clovesgarlic, finely grated
- 2 tbspfennel seeds
- 1 tspdried oregano
- ¼ tspnutmeg, freshly grated
- 1 tspblack pepper, freshly ground
- 1 tbspred wine vinegar
- 2 tbspred chilli flakes, for hot sausage onlyoptional
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