Pork Sausages from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Taruschio and Franco Ta
Mince the pork, season with the salt, pepper, garlic and spices. Add the wine and mix together all the ingredients. Soak the casings in wine for 5 minutes, then using a sausage maker with a standar...
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Cooking tools:
- Meat grinder
- Sausage stuffer
- Mixing bowl
- Fork
- Refrigerator
Ingredients
- pinch of grated nutmeg
- pinch of mixed allspice
- 7 g/¼ oz freshly coarsely ground black pepper
- 2 cloves garlic, crushed
- wine at room temperature to soak casings
- 2–3 sausages per person
- 30 ml/1 fl oz dry white wine at room temperature
- sausage casings (available from butchers)
- 1 kg/2¼ lb pork shoulder, fat and lean
- 21 g/¾ oz salt
- oregano
- ½ glass dry white wine
- extra-virgin olive oil
- 1 cup tomato coulis or sugo finto
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