Italian Sausage - Tuscan Style

    1 hour

    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.

    14 people made this

    Serves: 20 

    • 1800g coarse minced pork shoulder
    • 450g coarse minced pork back fat
    • 2 tablespoons salt
    • 2 tablespoons caster sugar
    • 1 1/2 teaspoons coarsely ground black pepper
    • 1 teaspoon garlic powder
    • 3/4 teaspoon ground mace
    • 1/2 teaspoon ground coriander
    • 1/4 teaspoon ground cayenne pepper
    • 1/2 cup (125ml) ice water
    • 2 metre sausage casing, 4cm wide

    Prep:1hr  ›  Ready in:1hr 

    1. Using a spice grinder or food processor, pulverize the salt, black pepper and sugar. In a large bowl, mix together the pork shoulder, back fat, garlic powder, mace, coriander, cayenne and ice water. Mix in the salt, pepper and sugar. Use latex gloves when mixing to avoid contamination of the meat, and keep the mixture cold.
    2. Stuff the sausage mixture into the casings and twist off in 8cm lengths. If you do not have a stuffer, the sausage can be formed into patties or rolled into logs. Refrigerate and use up in one week or freeze for up to 6 weeks.

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    Reviews in English (17)


    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)