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Growing up Italian means food memories that stick with you forever and my Uncle Bill's Christmas Eve sausages are at the top of my list. He'd make these incredible dried sausages that we'd fry up after Midnight Mass and pile onto bread with roasted peppers. While this recipe is a fresh take on his classic you can still dry them for a day or two to get that deeper flavor and firmer texture he was famous for.
This Recipe Brings Back Memories
There's something magical about homemade Italian sausage when fennel garlic and warm spices come together perfectly. You can enjoy them fresh off the grill but if you've got the patience to let them dry a bit the flavor just gets better and better. They're perfect for everything from Sunday dinner to holiday feasts and they make the most amazing charcuterie boards!
Everything You Need
- Pork Shoulder: 3 pounds, cubed (a fatty cut ensures juicy, flavorful sausage)
- Garlic: 4 cloves, minced to a paste for deep flavor
- Kosher Salt: 1 ounce, divided (balances and enhances flavors)
- Fennel Seeds: 2 tablespoons, toasted for a richer aroma
- Anise Seed: 1 teaspoon (adds a sweet, subtle licorice note)
- Black Pepper: 2 teaspoons, freshly ground (for bold spiciness)
- Red Pepper Flakes: 2 teaspoons (for a slight kick)
- Cayenne Pepper: 1 teaspoon (adjust for desired heat)
- Dried Oregano: 1 teaspoon (adds a classic Italian herbal note)
- Dried Marjoram: 1 teaspoon (earthy and aromatic)
- Ground Coriander: 1/2 teaspoon (adds citrusy depth)
- Ground Mustard: 1/2 teaspoon (enhances overall flavor balance)
- Ground Allspice: 1/4 teaspoon (subtle warm spice)
- White Sugar: 1 tablespoon (optional, for a hint of sweetness)
- Cold Water: 2 tablespoons (helps bind the mixture)
- Sausage Casings: Soaked until soft, for stuffing the sausage
Let's Make Sausage
- Get Your Spices Ready
- Start with cold cubed pork. Make a paste with garlic and salt then mix in your toasted fennel anise and black pepper. Add the rest of your spices with a splash of water to bring it all together.
- Season the Meat
- Mix your spice paste thoroughly into the pork. Add the rest of your salt cover it up and let those flavors get happy in the fridge overnight.
- Time to Grind
- Run your cold meat through the grinder nice and slow. No grinder? A food processor works too just work in small batches.
- Fill Those Casings
- Get your casings ready and slide them onto your stuffing tube. Feed the meat through slowly twisting to make links as you go.
- The Drying Magic
- Let your sausages hang out in the fridge on a wire rack for a day. This is where the texture and flavor really develop.
- Fire Up the Grill
- Grill those beauties over medium heat about 5 minutes per side until they're golden brown and perfect!
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My Family Secrets
Always toast your spices first it makes such a difference in flavor. No fancy equipment? A food processor and sausage stuffer work just fine. Want that real Italian deli flavor? Let them dry in the fridge for a couple days. My favorite way to serve them? Just like Uncle Bill did on crusty bread with roasted peppers or tossed with some pasta for Sunday dinner.
Frequently Asked Questions
- → Can I make this without a meat grinder?
Yes, you can use a food processor to grind the meat, but you'll need a separate sausage stuffer for filling the casings. Pulse the meat in small batches to avoid over-processing.
- → How long do homemade sausages keep?
Fresh sausages keep 3-4 days in the fridge or up to 3 months if frozen. For best results, use fresh or thaw completely before cooking.
- → Why let them dry in the fridge?
The drying time helps develop flavor and firms up the texture. This step, while optional, creates a better final product that's more like traditional Italian sausage.
- → Can I skip the casings and make patties instead?
Yes, you can form the meat mixture into patties if you don't want to use casings. The flavors will be the same, just in a different form.
- → What's the best way to cook these sausages?
Grilling gives the best flavor, but you can also pan-fry or bake them. Whatever the method, cook them slowly to prevent splitting and to ensure they're cooked through.