How to make ITALIAN SAUSAGES (Sicilian Style) from the scratch

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Making sausage yourself truly has become a lost art.

The whole process from meat selection, mincing, mixing, filling, and ultimately enjoying the end product is highly satisfying, rewarding and not to mention, tasty.

DIY sausage is one of those “must-haves” if you frequently dine on pork.

The basic Sicilian style sausages are made with ground pork meat, salt, fennel seeds, then to add more flavour and taste, cheese and wine are added.
In Palermo, perhaps, the “Salsiccia condita”, seasoned sausage can be found in most specialty pork stores in a variety of styles.

The process is really simple.
Many people believe that making sausage at home is too time-consuming or that they would rather leave that to the processor, but each of us are individuals with a variety of tastes and with just a little knowledge, you can make your own sausage to your liking with little effort and a super tasty reward.

Equipment Needed

Fortunately, you can order almost all of the necessary tools right off the internet. I personally process quite a lot of meat and pork for salami and sausages. My investment in an electric meat grinder has certainly brought a tremendous return.
I suggest that you buy at least a 1/3 horsepower grinder. They are faster and much quieter.
You can use a stand mixer with the meat grinder attachments
a manual grinder
or you can go all out and buy an electric meat grinder
and add a pedal control

There are all kinds of casings out there, but I find that natural hog or sheep casing is the best for the money. Nothing is quite like using a natural casing. The natural casings “snap” when you bite into them and help to create a beautiful colour to the sausage. If you are going to make sausages, you will need casings.

You don’t have to have a sausage stuffer and I didn’t for a long time, but I do think it is easier and more convenient to have one. Sometimes, using only the grinder attachment causes the sausage to get too hot, resulting in a sub-par texture.
They can be expensive, but if you are planning on making sausage often, the investment is worth it.

Ingredients

– 3 pounds of pork shoulder
– 1 pound ground pork belly
– 20 grams of salt
– 1 tablespoon fennel seeds
– ½ cup grated pecorino romano cheese
– 3/4 cup wine