Italian sausage is a very popular traditional food in Italian cuisine, known for its aromatic flavor and balanced blend of spices. Its origin dates back to ancient Rome, where similar products were already made to preserve meat and enjoy it for longer. In Latin America, this preparation goes by various names depending on the region; for example, in Mexico and Argentina, it is commonly known as "longaniza" or simply "Italian sausage," while in countries like Colombia and Venezuela, its counterpart is called "butifarra." Despite variations, the essence remains: it is a fresh sausage with a characteristic flavor of fennel and peppers, highly valued for typical dishes or to be enjoyed alone, grilled or cooked.
Augie Oliver, known for his homemade and traditional recipes, has presented a detailed homemade version for preparing this Italian sausage that preserves tradition but with a personal touch, ideal for those who wish to enjoy it made at home with fresh ingredients and a careful process.
How to Make Augie Oliver's Italian Sausage
To prepare the casings: soak the casings in cold water for approximately five minutes to remove the salt from the external surface and rinse the salt from the inside by placing one end on the faucet nozzle and turning on the cold water.
Remove the casing from the faucet and gently squeeze out the water.
Cover the rinsed casings and refrigerate them until ready to use.
First, grind the meat into coarse pieces, incorporate the seasonings evenly, and grind again.
Fill the casings using the sausage funnel attachment and make links by twisting the sausage where you want the links to be.
Four inches is a good size for a regular portion; smaller links can be made for appetizer portions.
To cook, place the sausage in a large pot or Dutch oven in a single layer.
Add a little water or broth, cover, and heat.
Bring to a gentle simmer.
Maintain a gentle simmer until the sausage is completely heated and well cooked, approximately 15 minutes.
Drain and let rest for approximately 15 minutes before slicing.
Serve while still hot.
Ingredients: Boneless Pork Shoulder, Salt, Fennel Seeds, Red Peppers, Casings.
