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.
© 1993 Giuliano Hazan. All rights reserved.