Homemade Pork Sausage

Preparation info
  • Yields

    1 pound

    • Difficulty


    • Ready in

      10 min

Appears in
The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

  • About

The most common pork sausage used in Italy is mild and not heavily spiced and is the kind that is best suited for the recipes in this book. I have found it difficult to find a comparable sausage in the U.S. So I decided to try making my own. It is really very simple and, unless you want to make links, no special equipment is needed. You can increase this recipe to make a larger batch and freeze it in single use portions.