Alessandra’s Italian Sausages

We tried this recipe out during one of our “Cooking with Alessandra” class collaborations, it’s so good!


2 lbs pork meat: 80% ( cheek or pork belly for fat) Ground 1 time and mixed well to distribute the fat.
1-1/2 Tbsp Kosher Salt or Coarse Sea Salt
1 + 1/2 Tbsp of freshly-ground Black Pepper
prepared casings
optional Fennel Pollen, Garlic or sun-dried tomatoes, ground or finely chopped.

In a large bowl, combine the pork, spices, and liquids. Mix well, using your hands to thoroughly incorporate spices into the ground pork. Stuff the mixture into the prepared casing.
Arrange the links on a platter, cover platter with waxed paper or plastic wrap, and refrigerate for a least 2 hours to meld the flavors. These sausages can be baked in the oven, grilled or cooked on the stove.