The word “sausage” originated from the Latin term “salsus” meaning salted. Typically, a sausage is made with ground meat combined with fat, spices and salt to form a mixture known as forcemeat (derived from the French farcir, “to stuff”). This forcemeat is then stuffed into casings and shaped into sausages. Italian sausages are made with ground pork meat and are readily available at North American supermarkets. They have a distinctive taste from the addition of fennel seeds. Depending on the level of spiciness, the common sausages are either hot, mild or sweet. Originating from Italy, there are many variations of making these sausages. After noticing my family enjoying the ones from the supermarkets, I decided to create my own spicy version with extra heat to suit our palate. Moreover, it is beneficial to make sausages at home with the right cut and quality of meat, without any added fillers or preservatives, extra salt or fat content.
Selecting the right cut of meat with 80% meat and 20% fat is key. The pork butt or Boston butt is best for sausages. It is well-marbled, flavourful with intramuscular fat. A cut of meat from the upper portion of a pig’s front shoulder and not butt. In colonial New England, butchers would store and transport cheap cuts of shoulder in barrels called “butts”. Hence, giving the cut the name “Boston butt”.
Selecting the right cut of meat with 80% meat and 20% fat is key. The pork butt or Boston butt is best for sausages. It is well-marbled, flavourful with intramuscular fat. A cut of meat from the upper portion of a pig’s front shoulder and not butt. In colonial New England, butchers would store and transport cheap cuts of shoulder in barrels called “butts”. Hence, giving the cut the name “Boston butt”.
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Homemade Spicy Italian Sausages
(Yields 1 and 1/2 kgs)
Ingredients:
1 and 1/2 kgs well-marbled boneless pork butt
3/4 cup apple cider vinegar
2 tablespoons garlic powder
3 tablespoons smoked paprika
2 tablespoons chilli powder
2 tablespoons chilli flakes
2 tablespoons fennel seeds (slightly pounded)
1 tablespoon dried parsley flakes
1 tablespoon pepper powder
1 tablespoon onion powder
pork casings
2 tablespoons kosher salt
Method:
Place the meat in a bowl, cover and refrigerate overnight. Work with the meat while it is cold. Chilling firms the meat making it easier to grind. First, cut meat into cubes and grind to a medium fine consistency.
Transfer ground meat into a chilled bowl and mix in rest of the ingredients (except the casings) until well combined. Heat a skillet and cook a tablespoon of the mixture to test for seasonings. No need to add oil, the mixture will cook with the fat from the meat. Adjust seasonings in the meat mixture if desired, before stuffing into the casings.
Using a manual sausage stuffer (picture above), fill the casings ensuring to tie the starting end with a knot. Do not overstuff and add as little air as possible. Once all the meat mixture has been filled, leave some empty casing at the end. At 4 or 6 inches away from the knot, twist 2 or 3 rotations first towards you with the next twist of 2 or 3 rotations away from you. Repeat alternating the direction of the twist. Lightly prick casing all over with a sausage pricker or toothpick to remove any air. Tie the end of the casing with a knot.
Refrigerate sausages and use within a couple of days or place in ziploc bags and freeze.
When ready to cook, place sausages in a pan with some water. Cover, cook, turning occasionally until all the liquid has been absorbed and sausages are golden brown. If fat is less, you may drizzle some oil to facilitate browning.
Note:
(Yields 1 and 1/2 kgs)
Ingredients:
1 and 1/2 kgs well-marbled boneless pork butt
3/4 cup apple cider vinegar
2 tablespoons garlic powder
3 tablespoons smoked paprika
2 tablespoons chilli powder
2 tablespoons chilli flakes
2 tablespoons fennel seeds (slightly pounded)
1 tablespoon dried parsley flakes
1 tablespoon pepper powder
1 tablespoon onion powder
pork casings
2 tablespoons kosher salt
Method:
Place the meat in a bowl, cover and refrigerate overnight. Work with the meat while it is cold. Chilling firms the meat making it easier to grind. First, cut meat into cubes and grind to a medium fine consistency.
Transfer ground meat into a chilled bowl and mix in rest of the ingredients (except the casings) until well combined. Heat a skillet and cook a tablespoon of the mixture to test for seasonings. No need to add oil, the mixture will cook with the fat from the meat. Adjust seasonings in the meat mixture if desired, before stuffing into the casings.
Using a manual sausage stuffer (picture above), fill the casings ensuring to tie the starting end with a knot. Do not overstuff and add as little air as possible. Once all the meat mixture has been filled, leave some empty casing at the end. At 4 or 6 inches away from the knot, twist 2 or 3 rotations first towards you with the next twist of 2 or 3 rotations away from you. Repeat alternating the direction of the twist. Lightly prick casing all over with a sausage pricker or toothpick to remove any air. Tie the end of the casing with a knot.
Refrigerate sausages and use within a couple of days or place in ziploc bags and freeze.
When ready to cook, place sausages in a pan with some water. Cover, cook, turning occasionally until all the liquid has been absorbed and sausages are golden brown. If fat is less, you may drizzle some oil to facilitate browning.
Note:
- If you don't want to stuff the meat mixture in casings, form into round patties. Cook them in a skillet on the stove top or grill on the barbecue.
- To freeze patties, place each on a 4 x 4-inch square-shaped parchment paper. Stack them with parchment paper in between so that they don't stick. In batches, cover loosely with plastic wrap and freeze until meat is firm, around 2 hours. Transfer patties with the parchment paper in ziploc bags and freeze for up to 3 months.
