Homemade Sausage Recipe
The basic Sicilian style sausages are made with ground pork meat, fennel seeds, salt and pepper;
then to add more flavor and taste, cheese and wine are added.
In addition, In Palermo, the Salsiccia Condita,
seasoned sausage can be found in specialty pork stores in a variety of styles. The seasoned sausage I prefer
is made with the addition of sun dried tomato and arugula.
As you travel in Sicily you will find that in every town sausages are made with the addition of
one or more than one seasoning, like garlic, clove, nutmeg, sage, also they are made either sweet or hot
spiced and/or all kind of vegetables, fresh tomato, different wines, and a variety of
The preferred cut of meat is fresh pork shoulder, which contains about 25% fat and ground only
once. Wine can be substituted with water and if you do not like cheese do not use it.
The sausages made with this homemade recipe have to be cooked within a few days after they have
Cured sausages like salamini, cacciatorini salami,
are made so that they can be set aside for long time moreover they are prepared with parts of pork containing
more fat, with other ingredients and a different preparation.
Makes About 12 to 15 Links
- 2 ½
lbs ground pork from the shoulder
tablespoons of grated pecorino cheese
teaspoon fennel seed, ground
teaspoon coarse black pepper
- ¼ cup
dry white wine
- 6 oz.
sausage casing (hog)
To make salsiccia condita, seasoned sausages
4 oz sun-dried tomatoes in oil, coarsely chopped
1 bunch of large leaves arugula (with stem removed about 4
tablespoons of Italian parsley, finely chopped
a few tablespoons of water
Sausage stuffer (search Wal-Mart or Target for this tool)
Large pan or basin to combine ingredients
If making sausages in links, rinse the salted hog’s casing with cold water
and set on the side.
In a large pan or basin, combine thoroughly the ground pork with all the ingredients. Cover and
place into the refrigerator for a few hours to build up more taste and to blend all
Make the links following the instructions on the sausage stuffing tool, to
complete the process. Hang the sausages for a few hours, and ideally, storage overnight into the refrigerator, before cooking
If you do not use the casing, divide the sausage meat into 15 equal portions and form into the
shape of sausages or patties. Work very quickly so the meat will not get warm.
Storage for a few hours into the refrigerator and then cook the
skinless sausages or the patties in your preferred
salsiccia condita, seasoned sausages:
Remove stems from arugula and discard. Cut leaves into 1 inch
strips and place in a large basin filled with cold water. Gently swirl around the arugula to let any dirt fall
at bottom of basin. Lift leaves out of the water and set on side .Rinse the
arugula 2 or 3 times, until all sand is washed away. Transfer on a colander to drain and place on a kitchen
towel to dry.
If arugula is not available use curly endive, also called chicory or dandelion. Throw away any
damaged leaves, remove and discard stems and follow above
instruction for cleaning, cutting and rinsing the vegetable; however the chicory or dandelion must be cooked
for 10 minutes in a pot with boiling salted water, stirring occasionally. Transfer on a colander to drain,
squeeze out the water and place on kitchen towels to dry and to cool.
Combine thoroughly with the ground
pork and all the ingredients; follows above directions.