How to Make Homemade Italian Sausage Like a Sicilian Nonno

By Vincenzo's Plate · 60 min

Ingredients

Instructions

1. Place the pork belly on a clean board, separate the ribs and bones from the meat, and set the ribs aside for barbecuing later.
2. Remove the skin from the pork belly, cut the meat into small pieces, then chop by hand until coarsely minced with some texture.
3. Spread the mince on a clean surface, sprinkle with the salt, black pepper and fennel seeds, and mix thoroughly by hand until evenly seasoned.
4. Soak the natural casing in lukewarm water until pliable, then cut off a piece about 1 metre (3.3 feet) long.
5. Push a little mince into the sausage funnel with your thumb until meat appears at the tip. Rub a little EVOO on the tip, slide the casing on, gather it over the funnel, leaving a short end, and tie a secure knot at the end.
6. Slowly press the meat through the funnel while guiding the casing, filling it evenly without packing too tightly. Leave enough empty casing at the end to tie another knot. Repeat with the rest of the mince.
7. Cut butcher's twine about one and a half times the filled casing's length. Twist it around the casing at regular intervals to form individual links of your chosen length.
8. Barbecue slowly until well browned and the internal temperature reaches 71°C (160°F).

Summarized from Vincenzo's Plate's video. Watch it for the details.

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