Garlic Sausage

This basic sausage is good with pasta when you don’t want hot pepper or fennel flavors, and it’s ideal for Bollito Misto.


  • 2 pounds ground pork, of the weight in fat
  • ½ cup brandy or red wine
  • 2 tablespoons chopped fresh parsley
  • tablespoons finely minced garlic
  • 2 teaspoons chopped fresh thyme
  • teaspoons (or to taste) grated nutmeg
  • teaspoons (or to taste) salt
  • ½ teaspoon (or to taste) freshly ground pepper
  • 2 feet hog casing (optional)
  • Olive oil for cooking sausages


Combine all the ingredients except the casing and olive oil in a mixing bowl and mix well with your hands. Fry a small amount as a test and adjust seasonings to taste.

Using the sausage attachment on a heavy-duty mixer, stuff the casings with the mixture and twist and tie to make 4-inch links. Or simply shape into 4-inch patties (see Note).

Heat the grill or broiler. If the sausages are in casings, prick with a fork 2 to 3 times and brush with oil. Grill or broil the sausages 3 to 4 minutes each side until cooked through. For patties, brush with a little oil and grill about 3 minutes each side or sauté in a little oil over high heat.