Homemade sausage (Salsiccia) from True Tuscan: Flavors and Memories from the Countryside of Tuscany (page 8) by Cesare Casella

  • fennel pollen
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  • garlic
  • Show all ingredients...
  • Serves : 10-12, About 25 sausages

  • EYB Comments

    Can substitute pork shoulder or other cuts for ground pork butt; garam masala or mix of allspice, cinnamon, nutmeg, and cloves for ground Tuscan spices; and ground fennel seeds for fennel pollen. Requires soaking sausage casings for 24 hours.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Basic beans (Fagioli)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pork shoulder or other cuts for ground pork butt; garam masala or mix of allspice, cinnamon, nutmeg, and cloves for ground Tuscan spices; and ground fennel seeds for fennel pollen. Requires soaking sausage casings for 24 hours.

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