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 cheeses. 

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 been prepared.  

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 

Ingredients: 

• 2 ½ lbs ground pork from the shoulder 
• 2 tablespoons of grated pecorino cheese 
• 1 teaspoon fennel seed, ground 
• 1 teaspoon coarse black pepper 
• 2 teaspoons salt  
• ¼ cup dry white wine  
• 6 oz. sausage casing (hog) 

To make salsiccia condita, seasoned sausages add: 

• 4 oz sun-dried tomatoes in oil, coarsely chopped  
• 1 bunch of large leaves arugula (with stem removed about 4 oz.) 
• tablespoons of Italian parsley, finely chopped 
• a few tablespoons of water 

Equipment needed: 

Sausage stuffer (search Wal-Mart or Target for this tool) 

Large pan or basin to combine ingredients 

Preparation 

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 flavors. 

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 them. 

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 method. 

Note: 

If making 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.