These sausages wrapped in caul fat are mild, but you can add some chile flakes to make a spicier Italian sausage.
- 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.
Place all ingredients, except caul fat, in a bowl. Mix well and work with your hands for 2 minutes.
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.
If you don’t have caul fat, make 12 to 15 patties and keep in the fridge for 24 hours.
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