Spicy Italian


This recipe makes eight sausages per kilogram (2lb 3.72oz) of mixture, with each sausage weighing around 125g (4.40oz) before cooking.

  • Hog casings, 30-32mm or 32-35mm diameter
  • 2.30kg (5lb 1.13oz) boneless pork shoulder (including the surrounding fat)
  • 1 cup chilled red wine
  • 1 cup chopped fresh parsley
  • 5 teaspoons sea salt
  • 1 tablespoon garlic powder or 4 to 5 garlic cloves minced
  • 1 tablespoon fresh ground pepper
  • 3 teaspoons cayenne
  • 5 tablespoons fennel seeds
  • 2 teaspoons crushed chilli peppers
  • 5 tablespoons paprika
  1. Cut the shoulder into one-inch cubes. Trim off any sinew or cartilage.
  2. Remove excess preserving salt from the casings and soak in lukewarm water. [See our Preparation Guide for details]. This allows the casings to relax and makes them much easier to handle.
  3. Mince the pork shoulder on a medium die and place in the fridge.
  4. Place all of the remaining ingredients in a bowl and mix together.
  5. Combine the minced pork shoulder with the mixed ingredients.

For best filling results follow our guide for How to Make the Perfect Sausage.