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Italian sausage
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Italian sausage

60 min4 serv.21 февр. 2026 г.

Description

The recipe won't take much time. Before cooking, soak the casing for one day in water with a little lemon juice and salt. Then cut it into pieces about 5×5 cm. While cooking, keep the casing in warm water. That will soften it and make it easier to work with. This is a recipe for spicy sausages, but you can reduce or leave out the pepper entirely. Also, unlike store-bought sausages, at home you can experiment with proportions and different spices to suit your taste. See the detailed recipe. The appetizer is ready. Serve right away.

Instructions

  1. 1

    Step 1

    Step 1

    Step 1. First, separate the meat from the bones. Remove the sinew, but leave the fat. The meat is easier to work with when cold. Cut it into pieces about 5 by 5 cm. That size depends on what your meat grinder can handle. For grinding, use the coarse plate with large holes.

  2. 2

    Step 2

    Step 2

    Step 2. While you grind the meat, put the already prepared ground meat in the freezer (until you start shaping the sausages).

  3. 3

    Step 3

    Step 3

    Step 3. After grinding, spread all the ground meat on a dry, clean surface. Add the seasonings to the meat (in the center and on top), then mix them into the meat with your hands. Set aside some of the already seasoned ground meat and fry it in a skillet until golden brown, first adding a quarter cup of cold water. Once the meat is cooked, taste it to see whether the spice proportions suit you. Then you can mix the cooked meat with the raw ground meat.

  4. 4

    Step 4

    Step 4

    Step 4. It works best to shape the sausages with a helper: one person feeds the meat into the grinder, the other controls how it enters and moves through the casing. Tie a knot in the casing on one end. Pack it tightly with the filling so as little air as possible remains. Leave empty space at the end of the casing (about 7–10 cm), and tie the end as tightly as you can.

  5. 5

    Step 5

    Step 5

    Step 5. Tie each casing tightly, dividing it into three sausage links. Pierce them with a needle to release any remaining air. All that’s left now is to divide the sausages into portions. You can then either freeze them or cook them right away and treat your family.