Tuscan Sausage Recipes

SARAH MILLICAN'S TUSCAN SAUSAGE & TOMATO PASTA

Steps:

• Peel the onion, carrot and celery, then finely chop with the basil stalks (reserving the leaves).
• Place a large pan on a medium-high heat with 2 tablespoons of olive oil, then squeeze the sausagemeat out of the skins into the pan, breaking it up with a wooden spoon as you go. Fry for a few minutes, then add the fennel seeds, oregano and chilli flakes, and strip in the rosemary.
• Stir in the chopped veg and basil stalks, then peel and finely grate in the garlic. Cook for 10 minutes, or until softened, stirring occasionally.
• Pour the balsamic into the pan and leave to bubble away and reduce slightly. Scrunch in the tomatoes through your clean hands, then add 1 tin's worth of water and the larger basil leaves. Bring to the boil, then simmer over a low heat for 20 minutes, or until thickened.
• With around 10 minutes to go, cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
• Toss the drained pasta into the sausage pan, loosening with a little reserved cooking water, if needed. Taste and season to perfection with sea salt and black pepper, then remove from the heat.
• Finely grate in the Parmesan, scatter over the remaining basil leaves, and finish with a drizzle of extra virgin olive oil. Delicious served with pinches of lemony rocket and an extra grating of Parmesan.

HOMEMADE ITALIAN SAUSAGE

Steps:

• Cut pork shoulder into cubes. Place in a bowl and refrigerate while preparing the other ingredients.
• Grind garlic with a pinch of salt in a mortar to make a paste. Add fennel, anise, and black pepper. Bruise spices lightly with a pestle to release the flavors. Add red pepper flakes, cayenne pepper, oregano, marjoram, coriander, mustard, allspice, sugar, and a splash of water. Stir to combine.
• Add the spice paste to the pork cubes. Mix thoroughly by hand. Add the remaining salt. Cover and refrigerate until flavors meld, 8 hours to overnight.
• Process the cold pork through a meat grinder on the slowest speed.
• Push a casing onto the stuffing tube of your meat grinder. Feed the sausage meat through the filling tray. Run the meat through the casing on the slowest speed until all the casing is used up. Tie casing at the end into a knot. Pinch and twist the meat to create links if desired.
• Place sausage onto a wire rack set over a sheet pan. Refrigerate uncovered for 24 hours.
• Preheat a charcoal grill for medium heat. Separate the links and grill them until browned, about 5 minutes per side.

TUSCAN SAUSAGE

Steps:

• Place all the ingredients except the salt in a medium bowl, and knead with your hands until thoroughly blended. Cook and taste a small sample, then add the salt if needed. Leave in bulk and shape as directed in individual recipes or stuff into hog casing. Cover and refrigerate for at least 4 hours before using to allow the flavors to blend.
• Sauté or grill, or cook as directed in individual recipes. (The uncooked sausage will keep in the refrigerator for up to 3 days; it does not freeze well.)