Delicious spicy Italian sausage with inclusions of dried cherry tomatoes, dry cured olives, and orange peels
Servings: 30 Sausages
- Meat grinder
- Sausage stuffer
- 3 3/4 lbs shoulder
- 1 1/4 lbs pork fatback
- 34 grams salt I use olive salt that is a byproduct of dry-curing the olives
- 1 Tbsp sugar
- 1 Tbsp black pepper
- 2 teaspoons ground coriander
- 2 Tbsps hot paprika or piment d'espelette
- 1 Tbsp smoked paprika
- 1 tsp pepper flakes
- 2 Tbsp soaked sundried tomatoes minced
- 2 Tbsp dry cured olives minced
- 2 Tbsp candied orange peels minced
- 1 Tbsp dried oregano
- 1 Tbsp garlic minced
- 1 Tbsp fennel seeds toasted and bruised with a pestle
- 1/4 cup ice wine
- 1/2 cup water also used to soak the tomatoes before mincing them
- hog casings
- Making sausage is relatively simple given the right tools, but it is important to observe heightened safety precautions when making them. Ground meat is perfectly safe when carefully handled, but can easily be spoiled and lead to issues. Before beginning, please disassemble and wash all parts of your meat grinder, and your knives in a hot water bath with at least 250ml vinegar to each litre of water.
- Begin the recipe by washing the meat and fat in a water and vinegar solution (250ml+ vinegar to each litre of water). It is important that you do this before cutting, as it will help kill or minimize any external bacteria on the meat. If this is not done, any external bacteria will be evenly distributed throughout your ground product and could innoculate there.Please also wash hands at every stage of this. When you use a tool and have let it rest on the counter, clean it before using it again. Work quickly to minimize the time the meat spends at room temperature
- Natural sausage casings will be packed in salt Put sausage casings into water to soak while you work.At the same time, put your dried tomatoes into tepid water to soften them for chopping.
- Remove the skin and cut the shoulder and the fat into chunks that will fit into the grinder.
- Mince the olives, garlic, tomatoes and orange peels
- Toast the fennel seeds in a pan and bruise them with a pestle before adding to the meat mixture along with all other spices, the salt, olives, tomatoes, orange peels, water, and ice wine.
- Mix the ingredients together by hand until the meat is sticky
- Chill the meat while preparing the sausage casings.
- To prepare casings, make sure your sink tap is clean, then place one over the tap and gently run water through it while unkinking any folds in the intestine. When the water comes out the other end, your casing is ready to put onto the stuffing horn.
- Using either the stuffing setting of your grinder or a dedicated stuffer, run the meat through the machine and into the sausage casing.Every 6" twist the sausage to tie off the end and begin your next sausage.
Tried this recipe?Let us know how it was!