After getting all the recipes for your Italian sausage on pizza, all you need is a good meat grinder. If you want to keep your sausage in the casings, check that it comes with the sausage accessories (you usually find them included). If you plan to make large quantities and want to speed up the process, you can also buy the bagging machine separately. In this guide, we will explain how to make homemade Italian sausage on pizza.
Eating healthy without sacrificing taste is possible!n Yes, you got it right. Making sausage is very simple, takes little time, and gives excellent results. All you need is a good meat grinder. If you want to keep your sausage in the casings, check that it comes with the sausage accessories (you usually find them included).
Thanks to the meat grinder machine, you can choose the meat you like best, add the spices and aromas you want, and obtain a product that is always fresh and healthy, without the addition of preservatives or additives, as generally occurs in industrial products.
Furthermore, modern machines have mechanisms that prevent the meat from oxidizing as it overheats. Therefore, the extruder is not necessary and it is often recommended to put everything in the freezer before starting work.
If you plan to make large quantities or maybe work in pairs and want to speed up the process, you can also buy the bagging machine separately.
They are all very good tools that have the advantage of being manual, of being easily controlled by adjusting the speed at will.
Ingredients for making Italian sausage
To make a delicious sausage you first need two basic ingredients: enthusiasm and imagination. Get creative as you like, try different types of meat, mix different types of spices, add ingredients to taste, in short, experiment. The result will hardly be unsatisfactory: the sausage is always good!
The basis you need to keep in mind consists of:
● 2/3 of lean meat: varies according to the type of sausage you want to make.
● 1/3 of fatty meat, which will consist of bacon, pork cheek, or lard.
- Pork: uses shoulder or thigh meat.
- Chicken and turkey: boned breasts and thighs are perfect.
- Beef: it is possible to use the lean parts of the thigh and the shoulder pulp, as long as they do not have too hard filaments that may not be properly ground.
- Wild boar: lean pulp is used.
- Sheep/goat: also in this case the lean boned parts are used
As you can see, you are spoiled for choice, just think of the huge variety of cured meats typical of each region, which differ precisely in the ingredients as well as in the different seasoning techniques. You just have to try a different product every time.
After choosing the right parts you need, for each kg of meat:
● 20/25 gr of fine salt: less is needed if you want to consume fresh sausage, while you need slightly more if you intend to season it.
● 7 gr of ground black pepper.
And then, to taste:
● 1 clove of garlic
● Thyme oregano
● rosemary, or fennel seeds
● Juniper berries
● Sweet paprika (the ingredient of Hungarian salami)
● Pepper in grains.
Other Special Ingredients:
● A glass of wine (white or red): almost obligatory in beef and wild boar sausage, it also goes very well with the others.
● Liver: each region has a particular type of cured meat produced with the addition of parts of offal. A small quantity of liver makes the pork sausage delicious.
● Potatoes: the “potato salami” of the Canavese valleys, in the province of Turin, is typical. It is a pork salami, to which boiled potatoes are added and eaten fresh.
● Beetroot: a particular recipe from Valle d’Aosta provides for the addition of red beets to the dough which, in addition to giving flavour, are an excellent natural preservative.