Salsiccia o salamella punta di coltello fatta in casa

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.

Combine ground pork with fennel seeds, black pepper, salt, garlic, and red pepper flakes in a large bowl.

Mix thoroughly until well combined and sticky, about 2-3 minutes.

Add white wine and mix until incorporated.

Chill the mixture in the refrigerator for at least 30 minutes to allow flavors to meld.

Prepare casings by rinsing them under cold water and soaking them in water for 30 minutes.

Stuff the sausage mixture into the casings using a sausage stuffer, being careful not to overfill.

Twist sausages into links of desired size, tying off the ends with kitchen twine.

Prick each sausage with a needle to release air bubbles.

Refrigerate sausages for at least 1 hour before cooking to firm up.

Grill or pan-fry sausages over medium heat until browned and cooked through, about 15-20 minutes.

Serve hot with your choice of sides or on a bun.

Cooking Techniques

Spice Level:

Allergens