How to Make Cacciatore Sausage at Home

Cacciatore Sausage
CHRISTOPHER TESTANI

Making your own cacciatore sausage takes time. You’ve got to prepare and chill the meat. And getting the hang of stuffing the casings is undeniably tricky.

But, if you master the technique, you can freestyle hundreds of flavors—not just the Italian classic. It’s a great skill to perfect in time for peak grilling season.

In Chicago, Sarah Grueneberg of Monteverde Restaurant & Pastificio serves a classic cacciatore sausage with red wine and fennel seed inspired by her grandfather’s venison sausage. He makes his every winter from deer he hunts. But you can just go to your local butcher for the meat and no one will be the wiser.

Here’s how to make cacciatore sausage yourself with a KitchenAid.

Degree of Difficulty: Difficult

Active Time: 50min

Total Time: 3 hours

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  • yields 3 pounds

Prep time

120 min.

  • 3 lb pork shoulder butt (do not trim the fat)
  • 4 tsp kosher salt
  • 2 tsp fennel seed, ground
  • ½ tsp sugar
  • 1 tsp red chili flakes
  • 2 tsp ground paprika
  • 1 tsp ground black pepper
  • 2 tbsp fresh basil, chopped
  • 2 tbsp fresh oregano, chopped
  • 2 tbsp red wine
  • 2 tbsp chicken stock, cold
  • Hog casings, rinsed in cold water
Cube pork shoulder and combine in a mixing bowl with salt, spices, sugar, herbs, and wine. Cover and refrigerate at least 2 hours, preferably overnight.
When you’re ready to make the sausage, place meat grinder attachments and marinated pork in freezer for 20 minutes. Fill a large bowl with ice and set a medium bowl atop ice. Using the large die on a meat grinder, grind pork, placing it in the medium bowl as you go. Once all the pork has been ground, chill in freezer for 20 minutes.
Add pork mixture to the bowl of a stand mixer fitted with the paddle attachment. Mix on low for 2 minutes while slowly drizzling with chicken stock. Chill in fridge 20 minutes before casing.
Thread hog casing onto the funnel of a stuffer attachment and tie a knot in the end. Add cold sausage to the stuffer and slowly feed into hog casings; make a coil and tie a knot in the end. Use immediately or wrap in plastic and store in fridge for up to five days.