Recipe courtesy of Mario Batali
Show: Molto Mario
Print
Homemade Sausage with Sweet Peppers---Salsicce Fresche con Peperoni
Total:
2 hr
Prep:
30 min
Cook:
1 hr 30 min
Yield:
6 servings
Total:
2 hr
Prep:
30 min
Cook:
1 hr 30 min
Yield:
6 servings

Ingredients

  • 4 pounds fresh pork shoulder, run through the largest holes of butcher's grinder
  • 2 pounds pancetta, run through the same grinder
  • 2 tablespoons freshly ground black pepper
  • 4 tablespoons kosher salt
  • 1/2 cup dry white wine
  • Sheep casings, 8 feet, equaling about 1/2 pound
  • 6 tablespoons extra-virgin olive oil
  • 1 medium red onion, thinly sliced
  • 5 red and 5 yellow bell peppers, seeded, cored and cut into 1/2-inch strips
  • 1 tablespoons red chili flakes
  • 2 tablespoons dried oregano
  • 1 can tomato paste
  • 1 cup dry red wine

Directions

In a mixing bowl, stir together the pork shoulder and pancetta with your hands until well mixed. Add pepper, salt and white wine and mix until well blended, again with your hands. You must move quickly here or your body temperature could change the texture of the fat. Set up the sausage stuffer and place the casing over the funnel feeder. If you do not have a sausage stuffer, form the sausage into 1/4 pound logs by hand and be careful handling them. Stuff the sausage into the casings, twisting every 3 1/2 to 4 inches so that each sausage is about 4 ounces, and form 22 to 25 sausages. Prick them all over with a needle and set aside in a cool place.

In a 12 to 14-inch frying pan, heat the oil over medium heat until smoking. Add the onions, peppers, chili flakes and oregano and cook 8 to 10 minutes, until softened. Add the tomato paste and cook 15 to 18 minutes, until paste turns a darker color. Add the red wine and simmer 10 minutes. Remove from the heat and allow to cool.

To finish the dish, place a 14 to 16-inch skillet over medium heat and place the sausages in the pan. Cook for 7 to 9 minutes, until dark golden brown on the bottom, moving sausages carefully and frequently. Turn the sausages and add the pepper mixture. Bring to a boil, lower the heat and simmer for 25 to30 minutes, augmenting the pan with water, 1/4 cup at a time to keep the liquidity near that of a ragu. Remove from heat, divide equally among 6 warmed dinner plates, and serve immediately.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Homemade Roasted Tomato Soup

Recipe courtesy of Tiffani Thiessen

Sausage Stuffed Mushrooms

Recipe courtesy of Kelsey Nixon

Homemade Chocolate Wafer Cookies

Recipe courtesy of Zoë François

Homemade Corndogs

Recipe courtesy of Kelsey Nixon

Homemade French Baguettes

Recipe courtesy of Kelsey Nixon

Homemade Soda Crackers

Recipe courtesy of Chuck Hughes

Homemade Chicken Pot Pie

Recipe courtesy of Kelsey Nixon

On TV

Trending Videos

Brunch Bonanza

So Much Pretty Food Here