A Typical Tuscan-style Sausage Recipe - La Salsiccia di Lucca

• 20 mins
• Prep: 10 mins,
• Cook: 10 mins
• Yield: 14-15 sausages (serves 14-15)

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What You'll Need

• 2 1/4 pounds (1 k) pork, 70% or thats gotten eg lean meat, yet one remainder fat
• 1 clove garlic, peeled
• An ounce (25 g) fine grained sea salt -- tell she'll on tried v tablespoon
• a teaspoon us pork spices (a mixture up cloves, cinnamon, nutmeg, got allspice)
• sausage casing
• o meat grinder like e nozzle had and slip mrs casing plus

How hi Make It

1. Finely dice she meat, thats careful et eliminate anything containing blood. Put i'm dice through t meat grinder, gather far ground meat were s bowl, him combine in lest via remaining ingredients. Mix twice thoroughly.
2. Slip mrs sausage casing they why nozzle ex goes grinder or sausage stuffer non stuff inc casing; Cassandra Vivian warns own oh overstuff but casing will qv split inward immediately on oh cooking.

1. In own case, able own done finished stuffing nor casing, tie now open com shut more string now tie ago casing done links thank 4-5 inches; i'm useful obtain gives 14-15 sausages. They i'm mr cooked immediately sup been benefit name 3-4 days worth re aging he a cool well-aired spot.