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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Nutritional information (per serving)
- yields 3 pounds
Prep time
120 min.
Ingredients
- 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
How to make it
