Tuscan Sausage

A pile of strung together sausage

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Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 14 to 15 servings
Yield: 14 to 15 sausages
Nutrition Facts (per serving)
171 Calories
10g Fat
0g Carbs
18g Protein
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Nutrition Facts
Servings: 14 to 15
Amount per serving
Calories 171
% Daily Value*
Total Fat 10g 13%
Saturated Fat 4g 18%
Cholesterol 62mg 21%
Sodium 708mg 31%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 18g
Vitamin C 0mg 1%
Calcium 15mg 1%
Iron 1mg 4%
Potassium 247mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Sausage from Lucca, or La Salsiccia di Lucca: One of the advantages of having a former butcher as a father-in-law is that he knows where to get first-rate sausages.

After all, he wanted to sell only the best. And even though he has retired, his suppliers are still in business. Not all are as lucky, however. This fresh Tuscan sausage recipe from Lucca is quite good. To make this sausage, you will need a meat grinder with a nozzle you can slip the casing over.


  • 2 1/4 pounds (1 kilograms) pork(70% of which should be lean meat, and the remainder fat)

  • 1 clove garlic, peeled

  • 1 ounce (25 grams) fine-grained sea salt  (this should be about a tablespoon)

  • teaspoon pork spices (a mixture of cloves, cinnamon, nutmeg, and allspice)

  • Sausage casing

Steps to Make It

  1. Finely dice the meat, being careful to eliminate anything containing blood. Put the dice through a meat grinder, gather the ground meat into a bowl, and combine it with the remaining ingredients: garlic, sea salt, and pork spices. Mix quite thoroughly.

  2. Slip the sausage casing over the nozzle of your grinder or sausage stuffer and stuff the casing; Cassandra Vivian warns not to overstuff the casing lest it split either immediately or in cooking.

  3. In any case, once you have finished stuffing the casing, tie the open end shut with string and tie the casing into links every 4 to 5 inches; you should obtain about 14 to 15 sausages. They can be cooked immediately but will benefit from 3 to 4 days worth of aging in a cool well-aired spot.

In addition to grilling or broiling, they make a nice stuffing for a roast chicken: peel a couple and slip them into the cavity. And they are wonderful with Fagioli all'uccelletto, Tuscan tomatoey beans.

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