Spicy Italian Style Sausages

Read Time:1 Minute, 30 Second

Spicy Italian Flavour recipe is great for your game meats. It has that hint of heat with the refreshing flavour of the red wine. Why not give them a go.

I have made these with a mix of Wallaby and Venison, and they were fantastic. You can choice whatever type of meat mix you want for these.

Sausage casings between 30 – 35mm work fine with this recipe

Ingredients:

1KG wallaby
1KG venison
500GM Pork fat (a good sausage has around 20 – 30% fat)
1 cup chilled red wine
1 cup chopped fresh parsley
5 teaspoons sea salt
1 tablespoon garlic powder
1 tablespoon ground pepper
3 teaspoons cayenne
5 tablespoons fennel seeds
2 teaspoons crushed chilli peppers
5 tablespoons paprika

Method:

Cube your meat and fat ready for mincing and remove any sinew. Place in the fridge until you are ready to mince.
Ensure your casings have been soaked for the appropriate period of time and the excess salt has been removed.
Mince your meat and fat mix on a medium die then place in the fridge for 30 min. The key is to ensure your mince and fat stays cold.
Remove your mince from the fridge and mix all your ingredients in with the mince. To ensure your flavours are spread evenly through the mix you will need to mix for around 3 – 5 min. Once everything is combined, place back in the fridge for a further 10 min to cool.
Thread your casings onto your sausage stuffer. Fill your casings until they are firm, you do not want to overfill or you risk bursting them. You want to twist a link every 5 – 6 inch, depending on how long you want your sausages.
Once completed leave in the fridge to set for 24 hours, then cook and enjoy!