Curing & Smoking
Italian Style Pork Sausage
This is a coarsely ground fresh sausage which is normally pan-fried or broiled. The most popular style is broiled in a large spiral roll (snail like) on a grill until tender.
- 10 lbs. lean pork trimmings (65% lean)
- (4 3/4 Tbs.) 2.4 oz. salt
- (2 1/2 Tbs.) 0.4 oz. fennel seed (anise may be substituted)
- (2 Tbs.) 0.4 oz. crushed red pepper
- (1 Tbs.) 0.2 oz. ground black pepper
- (1 Tbs.) 0.2 oz. white pepper
- (1 Tbs.) 0.2 oz. paprika
- (1 1/4 Tbs.) 0.2 oz. coriander (optional)
- (2 Tbs.) 0.4 oz. chopped fresh parsley (optional)
- (1) 1 garlic clove, minced (optional)
Mix the seasonings thoroughly with the trimmings. Grind the pork trimmings through a 1/4-inch or 3/8-inch plate. Stuff in natural hog casings or size 30 to 36 collagen casings. Hang overnight in 38ºF refrigeration for spices to marinate.
This document was extracted from "Sausage and Smoked Meat Formulation and Processing", 1982. Bulletin 865, Cooperative Extension Service, The University of Georgia, Athens. By A. Estes Reynolds, Jr. and George A. Schuler, Extension Food Scientists.
How do I?
Cure & Smoke ·
Make Jam & Jelly ·
Seasonal Tips ·
Info Request ·