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

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

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