Italian Sausage

Main Dish

Travel journal, date unspecified: Even on a cold, grey, rainy day, the Tuscan countryside is picturesque. There is an unintentional romanticism that bleeds through every vein of this land. It is made twice as charming due to the fact that the locals seem to have no idea how wonderful this place actually is. Understandable, I guess, if that is all one has ever known. Do the people of Fiji or Tahiti know how breathtaking their little slice of the globe is? Possibly, but only because people are traveling thousands of miles and enduring hours spent breathing re-circulated airline air to get there. I suspect it is the same story in this region of Italy.

Ingredients

5 lbs. Pork butt, diced 1-inch, held cold
3 Tbl Kosher salt
2 Tbl Sugar
2 Tbl Fennel seed, toasted
1 Tbl Coriander seed, toasted
3 Tbl Hungarian paprika
¼ tsp Cayenne pepper
2 Tbl Dried oregano
2 Tbl Dried basil
1 Tbl Crushed red pepper
1 Tbl Fresh ground black pepper
½ cup Cold water
½ cup Red wine vinegar

Instructions

Place meat grinder parts in ice water or in freezer until ready to use.

Combine fennel seed and coriander seed in a small, dry skillet on medium heat and toast until fragrant, about 3-4 minutes. Stir frequently. Remove from heat.

Combine remaining spices in a small bowl with toasted spices. Combine seasoning blend with chilled pork butt and grind with a small die.

Place chilled ground meat, cold water and vinegar in mixer bowl fitted with paddle attachment. Beat on medium speed for 2 minutes.

Yield: 5 pounds

Recent Recipes

Macaroni and Cheese

Growing up, elaborate mac & cheese wasn’t something that made its way to our dinner table. That’s not some sort of elitist statement. We grew up in a very modest way. It’s just that macaroni and cheese was something my mom never purchased at the store and therefore never served. This recipe is rich and indulgent with a blend of cheeses that create a creamy, savory masterpiece. Adding crispy fried shallots or crumbled bacon to the breadcrumb topping gives it a savory, satisfying crunch. The blend of cheeses—Velveeta for creaminess, Gruyere for nuttiness, Cheddar for sharpness, and Colby Jack for that buttery melt—makes all the difference.

Robert’s Christmas Turkey 2025

There's nothing like a well-roasted turkey to anchor a holiday table, and no one made it quite like my grandmother. She didn't wait until Thanksgiving to serve it. She'd roast a turkey once a month throughout the year, never mind the occasion. It was a staple at her table. My mother, on the other hand, always made a formal Christmas Eve dinner, complete with turkey, dressing, and gravy. As kids, the excitement of Christmas Eve was almost too much to bear. Those big dinners felt like the beginning of Christmas itself. It’s a memory that comes to mind every time I cook a turkey or make gravy. And a good gravy can make or break the meal. Making sure the roux browns just right and finishing the gravy with a touch of lemon juice or fresh herbs are tricks worth remembering. A little extra attention to the gravy goes a long way.

Bayou Bacon & Cheddar Spread

I can lay waste to a block of cream cheese with pepper jelly and crackers in a matter of minutes. It’s a weakness. No matter how hard I try to exercise self-control, I always find myself standing over the plate at a cocktail party, making it disappear without even thinking. This spread hits the same notes, but with a smoky, savory punch that’s hard to beat. It’s become a go-to for Christmas parties, and if you’re smart, you’ll double the recipe because it’ll be gone before you know it. It’s best when made a day in advance—giving all the flavors time to mingle.

RobertStJohn.com