Pork Sausages

Name: Pork Sausages (Salsicce di Maiale Marghigiane)
Yield: Makes 18–20
Cuisine: Italy
Ingredients: sausage casings (available from butchers); wine at room temperature to soak casings; 30 ml/1 fl oz dry white wine at room temperature; oregano; pinch of grated nutmeg; 1 cup tomato coulis or sugo finto; pinch of mixed allspice; 21 g/¾ oz salt; 1 kg/2¼ lb pork shoulder, fat and lean; 2 cloves garlic, crushed; ½ glass dry white wine; 2–3 sausages per person; 7 g/¼ oz freshly coarsely ground black pepper; extra-virgin olive oil

Salsicce di Maiale Marghigiane

Preparation info

Makes
18–20

Difficulty
Medium

Appears in

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

About

Ingredients

1 kg/2¼ lb pork shoulder, fat and lean
21 g/¾

Europe
Italy
Marche
Main course
Mediterranean

Method

Mince the pork, season with the salt, pepper, garlic and spices. Add the wine and mix together all the ingredients. Soak the casings in wine for 5 minutes, then using a sausage maker with a standard nozzle, make the sausages. Prick the sausages and hang them in a cool dry place. These sausages will keep for up to 30 days hanging in a fridge. Allow the sausages to hang for 3 days before using th