How to Make Italian Sausage

The process of making salami at home requires a bit of patience and technique, but anyone with a passion for cooking can do the job well. In this article, the first two methods show how to prepare a ready-made Italian sausage that you can buy at the convenience store. The following two methods teach you how to make your own Italian sausage from basic ingredients. Even if you decide to make your own sausage, you can still follow the first two methods for making hot dogs. Read on for helpful tips on how to make delicious Italian sausage.

Table of Contents

Ingredient

2 kg of delicious minced meat
4 tablespoons red wine, you can use it or not
1 tablespoon salt
1 teaspoon cayenne pepper
1/2 teaspoon fennel seeds
1 tablespoon paprika
1 teaspoon minced red chili
2 tablespoons minced garlic
2 tablespoons chopped fresh parsley
2 teaspoons freshly ground black pepper
1 tablespoon olive oil

Cooking on the kitchen

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Heat a nonstick pan over medium heat. Pour into the pan about 0.5 cm of water, add 1 tablespoon of olive oil. Heat the pan for about 2 minutes. ^{[1] X Research Sources} .

Put the sausage in the pan. Wait for the water to boil. Cover the pan and cook the sausages over medium-low heat for about 15 minutes.

Open the pan lid. After 15 minutes of cooking, open the lid and continue cooking the sausages over medium heat. Remember to flip the sausage every 2-3 minutes.

Cook until the sausage turns golden brown. If you have a thermometer, make sure the temperature inside the sausage reaches 65.5 to 68 degrees Celsius.

If you like, you can also grill the sausages as described in the method below.

Cooking in the oven

Preheat oven to 200 degrees Celsius. Line the bottom of a shallow baking tray with nonstick aluminum foil. ^{[2] X Research Sources} .

Place sausage on baking tray. Place sausages next to each other, remembering to leave space between each sausage, as even as possible.

Bake the sausages in the preheated oven. Place the baking tray on the center rack of the oven to ensure even heat distribution. Bake for about 20-25 minutes. ^{[3] X Research Sources} .

Note that thicker sausage bars may take longer to bake. Extra-large or thick sausages can take anywhere from 40 to 60 minutes. If you’re grilling for that long, you should flip the sausages at least once.

Remove the tray from the oven when the sausage begins to brown. The top of the sausage stick should be slightly brown but not blackened.

Prepare the meat

Thai pork. Remember to cut into small squares for easy blending. Do not skim off the fat, as you need the meat to be both fat and lean to achieve the desired flavor.

Place the sliced pork in a separate bowl.

Wash your hands and change kitchen utensils. It is important to keep everything perfectly clean when handling raw meat to avoid cross-contamination. Therefore, you should wash your hands, change knives and other cutting boards to move on to the next steps.

Add 6 tablespoons of red wine to the meat. This is the first marinade, but you can skip it if you don’t like it.

If you don’t have a large bowl to hold all the meat, you can divide the wine into two equal parts: 3 tablespoons in one bowl and 3 tablespoons in the other.

Making sausages

Insert salted pork intestines into the sausage stuffing section of the meat grinder. Make sure to leave a piece of pig intestine about 15-18 cm long sticking out at the end of the stuffing tube. You need to remember that each sausage bar must have a pork intestine about 15 cm.

Do not tie the end of the ham until all the meat has been stuffed inside.

One hand pushes the meat into the meat feeder. The other hand holds the salted pork intestines slightly while stuffing the meat inside. ^{[5] X Research Sources} .

You can mobilize friends to help. That way, the other person will stuff the meat in the blender while you shape the sausage.

Push the air bubbles out. When stuffing the meat into the pig’s intestines, you can see some bubbles emerging. You just need to push it back out to get rid of the air bubbles.

The meat grinder will automatically push the sausage out of the stuffing tube, so you don’t have to worry about this.

Twist the sausage bar in half. You should turn the sausage bars in the opposite direction to keep them from coming apart when you continue to turn to another segment. ^{[6] X Research Sources} .

You might consider turning the knob first in the middle of the long sausage bar, then continue to turn it in between the two shorter sausages.

Tie the pig’s intestines. After you have divided the long sausage into shorter pieces, tie both ends of the sausage string, twist and tie the ends of the salt pork intestines. ^{[7] X Research Sources} .

Put the sausage in the refrigerator. Do not cover to allow the sausage to dry. The next day, cut the sausage into pieces right where you turned it.

Completed.

Advice

If you want, just use pre-made salami instead of making your own. The recipes above can still be applied, but you should check the instructions on the package to be sure before processing.

Things you need

Meat grinder with stuffing head
Frying pan
Bowl for mixing meat
Sharp knife
Non-stick thick pan
Baking tray