This sausage is typical of the homemade sausages found in the northern area of Italy, especially in Tuscany near the city of Lucca. They may be used in any recipe calling for Italian sausage. They are versatile in that they can be grilled, fried or boiled.
Excellent recipe. We're kind of new to sausage making, but this is one of the best we've tried. Good balance of flavor and seasoning. I added a little fennel just because I like the flavor. - 07 Apr 2003 (Review from Allrecipes US | Canada)
I love the depth of flavor this sausage has. I grind my own pork shoulder because the grocery store's ground pork is always bit and pieces of not very good meat. I added a little basil and oregano for this. Refridgate over night before stuffing so the flavors meld more. Makes divine spaghetti sauce! - 25 Sep 2006 (Review from Allrecipes US | Canada)
I've tried several recipes for Italian sausage and this one is by far the best. I scale it to one pound of pork, reduce the salt to 1 tsp and add a teaspoon of fennel. Perfect sausage without fillers for half the price! Thanks for sharing! - 13 Sep 2007 (Review from Allrecipes US | Canada)