How to Make Sausage - Rossella's Cooking with Nonna

pork

🥗Healthier: chicken

💰Cheaper: turkey

Chicken is leaner and lower in calories.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: broth

Broth adds moisture without alcohol.

Introduce the recipe and the guest expert, Nono Chiako.

Discuss the importance of expertise in sausage making and the specific cuts of meat to use.

Trim the fat and skin off the pork shoulder, ensuring no blood is mixed with the meat.

Cut the pork shoulder into strips for grinding.

Prepare to grind the pork shoulder for sausage.

Lay out the seasonings: salt, fennel seeds, red pepper flakes, and sweet red pepper.

Add salt to the meat, followed by fennel seeds and red pepper flakes, ensuring not to add too much of each.

Mix the seasonings into the meat by hand, using gloves to avoid irritation from the spices.

Cook a small amount of the sausage mixture to taste for seasoning adjustments, without adding any oil or fats.

Taste the cooked sausage mixture to ensure the flavor is correct before proceeding to fill the casings.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens