Plainest Italian Sausage

1. 1

   SCRAPE THE LOOSE SALT OFF the sausage casing and set the casing in a bowl of cold water to soften for at least 30 minutes.

2. 2

   Cut the pork and fat into pieces that will go through your meat grinder and grind them, using the coarse blade.

3. 3

   Mix the salt, pepper and fennel seeds thoroughly into the ground meat.

4. 4

   Then mix in the wine.

5. 5

   Drain the casing, open one end gently with your fingers and run a stream of cold water into it, to flush any remaining salt out of the interior.

6. 6

   Thread the casing onto the stuffing horn and fit the horn over the meat grinder.

7. 7

   Feed the sausage meat through the horn, supporting the emerging tube of sausage with your hands to prevent rips.

8. 8

   When all the sausage meat is in the casing, lay the filled tube on the work surface and pinch it at 4-inch intervals to produce individual sausage links.

9. 9

   At the same time, fill and firm any air pockets in the casing.

10. 10

    Tie off the links with kitchen string.

11. 11

    Coil the sausages onto a plate and set it, uncovered, in the refrigerator to season for 48 hours.

12. 12

    Turn the sausages over once or twice during that time.

* Per serving · 4 servings · Values may vary.

No additional tips available.