Salchicha italiana

Ingredients

• 7.5 ml (1 1/2 teaspoons)fennel seeds
• 10 ml (2 teaspoons)kosher salt
• 7.5 ml (1 1/2 teaspoons)black pepper
• 15 ml (1 tablespoon)chopped parsley leaves
• 907 g (2 pounds; 1.13 kg or 2 1/2 pounds with bone)pork shoulder, diced into 6 mm (1/4-inch) cubes
• 1.52 m (5 feet)36 mm collagen casings, dry
• As neededshortening, to lubricate the stuffer nozzle

Instructions

1. 1

   Toast the fennel

   Toast the fennel seeds in a 25 cm (10-inch) cast-iron skillet over medium heat, moving them constantly, until they begin to turn light brown, about 5 minutes. Leave them to cool in a small bowl, then grind them. Mix the ground fennel with the salt, pepper and chopped parsley in a medium bowl. Add the pork and combine thoroughly, then refrigerate for 1 hour.

2. 2

   Grind the pork

   Set a medium bowl inside a larger bowl filled with ice and position it beneath the grinder to catch the meat. Using the fine plate of a meat grinder, grind the pork mixture in batches of about 1 cup at a time, adjusting the batch size to suit your grinder.

3. 3

   Fill the casings

   Place a half-sheet pan beneath the sausage stuffer or stuffing attachment. Lubricate the nozzle with shortening, load the dry casing onto it and clip the end with a clothes peg. Slowly feed the meat into the casing, taking care to avoid air pockets; this should take about 5 minutes.

4. 4

   Shape and chill

   Lay the filled casing on the work surface and tie off one end. Pinch and twist it into 10 cm (4-inch) sausages, twisting the unlinked section each time. Wrap the sausages in parchment paper and refrigerate for 2 to 3 hours. Keep them refrigerated and use within 2 to 3 days, or wrap in foil and freeze for up to 3 months.

5. 5

   Cook the sausages

   To cook, put the sausages in a 1.9-litre (2-quart) sauté pan with about 6 mm (1/4 inch) of water and bring it to the boil. Cover and cook for 10 minutes. Remove the lid and, as the water evaporates, continue cooking over medium heat, turning the sausages every 2 to 3 minutes until golden brown. Check that the centre reaches 66 to 69°C (150 to 156°F).

What is Italian sausage?

Italian sausage is a seasoned pork sausage associated with Italian-American cooking, commonly flavoured with fennel and black pepper. This homemade version uses fresh parsley as well and packs the mixture into collagen casings.

Toasted fennel brings a warm, aromatic flavour, while chilling the meat before and after stuffing helps make the preparation easier to handle.

Nutrition and macros by portion

The nutrition label shows one serving as written: 225 calories, 16g protein, 1g carbs, 17g fat.

Pork supplies most of the protein and fat, while the small amount of seasoning contributes little energy; the salt is the main source of sodium. Serve one sausage with vegetables and a moderate portion of potatoes, bread or grains to make a balanced plate.

Why toast the fennel?

Toasting: Keep the seeds moving in the skillet so they colour evenly rather than scorch. They are ready when they begin to turn light brown, after about 5 minutes.

Grinding: Let the seeds cool before grinding them, then mix them evenly with the other seasonings. This helps distribute their flavour through the pork.

Keep the meat cold

Chilling: Refrigerate the seasoned pork for 1 hour before grinding. Set the bowl that catches the meat inside a larger bowl of ice to help keep the mixture cold as you work.

Batch size: Grind about a cup at a time, or less if that suits your machine. Avoid forcing too much mixture through the grinder at once.

Stuff without air pockets

Casing: Slide the dry collagen casing onto the lubricated nozzle and secure its end with a clothes peg before you start feeding in the meat.

Filling: Feed the mixture slowly so the casing fills evenly. Trapped air can leave gaps in the sausage, so take care as you stuff rather than rushing.

Twist the links neatly

Linking: Pinch the casing into 10 cm (4-inch) lengths and twist the unlinked section between sausages. Twisting in the opposite direction can undo a link you have already made.

Chilling: Rest the wrapped links in the fridge for 2 to 3 hours before cooking. This gives the newly formed sausages time to firm up.

Finish with a golden sear

Covered cooking: Start with a shallow layer of water and cover the pan for 10 minutes. The water helps cook the sausages through before browning begins.

Browning: Remove the lid and turn the sausages every 2 to 3 minutes as the remaining water evaporates. Look for an even golden-brown surface and check the centre temperature before serving.

Serving ideas

Serve the sausages with roasted potatoes, soft polenta or bread to catch their savoury juices. A crisp salad or cooked greens make a fresh contrast.

For a fuller meal, pair them with a tomato-based sauce and pasta, or add them to a tray of roasted vegetables after cooking.

Recipe notes & tips

• Chill the pork mixture for the full hour before grinding.
• Keep the bowl beneath the grinder surrounded by ice while processing the meat.
• Feed the casing onto the nozzle carefully so it does not tear.
• Stuff slowly and watch for air pockets as the casing fills.
• Turn the sausages every 2 to 3 minutes once the water has evaporated.
• Use a thermometer to check the centre temperature before serving.

Variations

• Add chilli: Mix in a little dried chilli with the fennel, salt, pepper and parsley.
• Use fresh herbs: Replace some of the parsley with finely chopped fresh herbs.
• Make larger links: Form longer sausages, keeping the casing filled evenly.
• Cook with onions: Brown sliced onions in the pan after the sausages are cooked.
• Serve with tomato sauce: Pair the browned links with a simple tomato sauce and pasta.

Common mistakes to avoid

• Scorching the fennel: Keep the seeds moving and take them off the heat as soon as they begin to brown.
• Grinding too much at once: Use smaller batches if the grinder struggles to process the mixture.
• Stuffing too quickly: Feed the meat slowly so the casing fills evenly and is less likely to trap air.
• Twisting the wrong section: Twist the unlinked section to keep finished links from unravelling.
• Skipping the covered stage: Cook under a lid for 10 minutes before removing it to brown the sausages.
• Guessing doneness: Check the centre with a thermometer and aim for 66 to 69°C (150 to 156°F).

How to store

Refrigerate the sausages, wrapped in parchment, and use within 2 to 3 days. For longer storage, wrap them in foil and freeze for up to 3 months; thaw in the refrigerator before cooking. Reheat cooked sausages in a covered pan with a small splash of water, then uncover to restore some browning.

Frequently asked questions