Italian sausage
These sausages wrapped in caul fat are mild, but you can add some chile flakes to make a spicier Italian sausage.
Ingredients
- 2 lbs fatty ground pork
- 1 Tbsp sea salt
- 1 tsp black pepper, ground
- 2 tsp fennel seed
- ½ tsp sage, ground
- 2 cloves garlic, minced fine
- ¼ cup white wine (opt.)
- 1 tsp Aleppo pepper
- Reshampatti or Cayenne to taste (opt.)
- ½ lb caul fat (opt.)*
*Caul fat or crépine, usually needs to be ordered from the butcher in advance. If you really want to get into sausage making, we recommend buying a lot of caul fat; it keeps in the freezer for a long time.
Method
-
1
Place all ingredients, except caul fat, in a bowl. Mix well and work with your hands for 2 minutes.
-
2
Divide mixture into 12 more or less equal-sized patties. Unroll a sheet of caul fat on the counter. Slice into a square about 8 x 8 inches. Place a sausage patty it and wrap caul fat around it. Repeat for each sausage. Place the wrapped sausages on a tray and cover in plastic. Refrigerate 24 hours before cooking.
-
3
If you don’t have caul fat, make 12 to 15 patties and keep in the fridge for 24 hours.
-
4
Cook the sausages about 20 minutes in a large pan on medium heat or in and oven preheated to 350 F. Serve with mustard or finish cooking in a tomato sauce.
A variation of the Caillettes from The Spice Trekkers Cook at Home
