Pretty simple sausage to make at home too! Even a beginner sausage maker can do this one.
Salsiccia
INGREDIENTS
Natural hog casings
5 pounds boneless pork butt, ground
2 tablespoons fine sea salt
2 tablespoons coarsely ground black pepper
3 tablespoons fennel seeds
1 to 2 tablespoons hot red pepper flakes
Directions
In a bowl, soak 3 or 4 casings in several changes of cold water for about 10 minutes to remove the salt. If the casings are very long, cut them into 24-inch segments.
In a large bowl, combine the pork with all the remaining ingredients and mix well. Test a small piece for seasoning by frying it in a hot skillet, and correct the seasoning if necessary.
Drain the casings. Slip one end of a casing over the narrow opening of a sausage funnel. Place the funnel under the faucet and run cold water through it. With your hands, slide the casing up onto the funnel, leaving about 2 inches free at the end. Remove the funnel from the faucet and tie a knot in the end.
Push the sausage mixture, a little at a time, through the funnel with your thumbs, and fill the casing, leaving about 2 inches free at the end. Tie a knot in the end and release any air bubbles in the casing by pricking it with a sterilized safety pin. Repeat with the remaining meat.
