Sage salsiccia sausage

I have finally taken the time to make sausage again.
After doing some more spicy sausages previous I thought it was time to try something more low-key. It became a simple sage salsiccia.
Sage salsiccia sausage.

Ingredients for 1000 g of meat:

  • 1000 g of pork
  • 16 g salt
  • 100 g of water
  • 3 g of coarsely ground black pepper
  • 2 g of garlic
  • 2 g of fresh sage
  • 100 g of breadcrumbs
After talking a little about sausages and perhaps mostly about ground beef with my friend Henry, I got a really good tip from him. I feel a bit sad about not having recognized it myself earlier.
Instead of making cubes of meat and press down into the mill, cut strips which will feed them self down the mill.
The picture below shows the shreds. This time I used pork neck and a little pork belly.

Shreds of meat.
When all meat has passed through the mill, add the spices, water and breadcrumbs and mix it all together.
Mix everything.
Check the taste and satisfy some of your hunger with a small piece of the sausage mix.
Taste the spice mix.
If it tastes good then it is time to fill the sausage casings.
The hogs casing, ready to be filled.
There was no sausage casserole or any other advanced to dinner directly after. Just a hot dog and a little salad.
A simple dinner.


  1. Oh, they really look professional!!
    Better than the ones you can find in most of the shops!

  2. Thank you. They tasted nice as well.