Lucanica Sausage

A fresh Italian sausage.

Lean pork650 g1.43 lb
Pork back fat or hard fat trimmings250 g0.55 lb
Pork skins100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Pepper2.0 g1 tsp
Dried sage1 tsp
Aniseed0.5 g1/4 tsp
Cayenne0.5 g1/4 tsp
Garlic, smashed3.5 g1 clove
  1. Cook skins in water at below boiling temperature until the skins are soft. Cool and cut into smaller sections.
  2. Grind the skins with 1/8” (3 mm) plate.
  3. Grind pork and fat with 3/8” (10 mm) plate.
  4. Mix ground meat with all spices. Add fat and mix again.
  5. Stuff into 36 mm hog casings and make 4” (10 cm) long links.
  6. Refrigerate or freeze for later use.
  7. Cook before serving.
You can vary proportion of meat and fat, but don’t increase the amount of skins.

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