Pork Sausages

Salsicce di Maiale Marghigiane


  • 1 kg/ lb pork shoulder, fat and lean
  • 21 g/¾ oz salt
  • 7 g/¼ oz freshly coarsely ground black pepper
  • 2 cloves garlic, crushed
  • pinch of grated nutmeg
  • pinch of mixed allspice
  • 30 ml/1 fl oz dry white wine at room temperature
  • sausage casings (available from butchers)
  • wine at room temperature to soak casings
Serves 4
  • 2–3 sausages per person
  • extra-virgin olive oil
  • ½ glass dry white wine
  • 1 cup tomato coulis or sugo finto
  • oregano


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 them.

Gently fry the sausages in a little extra-virgin olive oil, sufficient to cover the base of a frying pan. Turn the sausages over as they become golden brown, reduce the heat, place a lid on the frying pan and leave to cook for a few minutes, or until cooked through. When cooked, remove the sausages from the pan and keep them warm between two plates. To the oil in the frying pan, add a ½ glass of dry white wine and reduce by half. Add the tomato coulis with 1 cup of water and a pinch of oregano and boil the sauce for a few seconds.

Serve the sausages with the sauce poured over.