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Italian Sausages


  • 2 metres natural sausage skins

  • 3 kg coarse pork shoulder minced meat

  • 60 g sea salt

  • 21 g freshly cracked Black pepper

  • 400 ml sweet Sherry

  • 15 g fennel seeds slightly crushed

  • Chopped Parsley


  • 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.

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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