Sweet Italian sausage is a traditional cured meat with its roots in the Italian peninsula, where families would prepare their own homemade versions with local spices and meats. In Latin America, although it is not an indigenous product, this sausage has gained popularity and has been adopted as a delicious dish in several countries. In Mexico and other places, it is also simply known as "Italian sausage," while in countries like Argentina or Chile, similar variants can be found under the name "sausages seasoned with Italian herbs." Its sweet and aromatic flavor is mainly due to the use of herbs like sage and spices such as fennel seeds, which give it a unique and characteristic profile.
This sausage is commonly used in a variety of dishes, from stews to grilled preparations, and is especially prized for its balanced blend of flavors, which pairs perfectly with white wines or fresh bread, making it an ideal choice for both family meals and special occasions.
How to Prepare Sweet Italian Sausage
Ingredients: Pork Shoulder, Fennel Seeds, White Pepper, Sage Leaves, Cloves, Salt, White Wine, Garlic Cloves.
Steps:
To prepare the casings: soak the casings in cold water for about five minutes to remove the salt from the external surface and rinse the salt from the inside by placing one end under the faucet and running cold water.
Remove the casing from the faucet and gently squeeze out the water.
Cover the rinsed casings and refrigerate until ready to use.
Mix all the ingredients very well in a large bowl.
Fill the casings with the mixture and form sausages by twisting the sausage where you want the links to be.
Four inches is a good size for a regular portion; smaller links can be made for appetizer servings.
Place the sausage in a large pan or a cast-iron pot in a single layer.
Cover and heat over high heat until a gentle boil is reached.
Reduce the heat to maintain a gentle simmer until the sausage is completely heated through, approximately 15 minutes.
Drain and let rest for about 15 minutes before slicing.
Serve while hot.
