This type of sausage is becoming a favourite with us.  Few ingredients that make a traditional style Italian flavoured sausage.

Bought a boned pork shoulder and when I cut it down ended up with 1090 lean pork and 460 grams fat which I think is a reasonable mix.

To that I added:

25 grams salt
9 grams white pepper
4.5 grams ground fennel seed

I have reduced both the salt and fennel from my past ones.

I have changed down to a 21 mm collagen casing.  Some of these will be turned into small breakfast chipolatas.

I am using a course grind as I like that chunky finish in the sausage

Now sitting in the fridge for 24 hours.

Must admit I am finding it all very satisfying .

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Looking good Derek

Bear wrote on Sep 15^th, 2026 at 6:00pm:

Looking good Derek

We are very happy.  Using the smaller casings meant using a smaller tube and that made the sausage stuffer harder to wind so I ended up on the winder and Maggie guiding the casing.  We did pretty good for our joint effort.   :D

That ought to do for a while.  Pork Italian Breakfast Sausages.

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Certainly will by the looks.

Bear wrote on Sep 16^th, 2026 at 5:32pm:

Certainly will by the looks.

They are only chipolatas size.