Cesare Casella, Stephanie Lyness
Fresh Pork Sausage
Makes about
2.3 kilograms
The Fundamental Techniques of Classic Italian Cuisine
By International Culinary Center, French Culinary Institute, Cesare Casella and Stephanie Lyness
In this recipe fresh sausage is made with ground pork shoulder, seasoned and stuffed into casings. In Italy, fresh sausage is commonly eaten raw as a form of fresh salame, but it may also be grilled, sautéed, or roasted.
This is a basic recipe for pork sausage. Students are taught to personalize the recipe with various herbs and spices, including sage and red pepper flakes.
(For further information on pork sausage, including step-by-step instructions for stuffing saus