Main content

Italian Sausages



  • 1.

    Place meat in bowl with salt, pepper, sherry, fennel seeds and parsley

  • 2.

    Mix thoroughly and let it sit for 24 hours then lightly mix again

  • 3.

    Place skins over piping bags and start filling. Make sure you do not overfill them and they are not too tight

  • 4.

    Once filled cook them as soon as possible as their shelf life is not long; usually 24 hours.

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

Grenache, Merlot and Shiraz are the best wines to pair with Italian Sausages.


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
2 comments • 0 ratings
Please login to comment
Posted by bel72Report
I have just bought a sausage attatchment for my mixer so will have to give these a try
Posted by BeatrixReport
oh yeah, come to Mama, this was very gooooooood
  • Create your own cookbooks
  • Save your favourite recipes
  • Share your own recipes
  • Follow your favourite chefs
Sign In or Register Now

» Matching Wine