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.
The Leanest, Healthiest Recipes to Throw on the Grill This Summer
Read article
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
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
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
Cube pork shoulder and combine in a mixing bowl with salt, spices, sugar, herbs, and wine. Cover and refrigerate at least 2 hours, preferably overnight. When you’re ready to make the sausage, place meat grinder attachments and marinated pork in freezer for 20 minutes. Fill a large bowl with ice and set a medium bowl atop ice. Using the large die on a meat grinder, grind pork, placing it in the medium bowl as you go. Once all the pork has been ground, chill in freezer for 20 minutes. Add pork mixture to the bowl of a stand mixer fitted with the paddle attachment. Mix on low for 2 minutes while slowly drizzling with chicken stock. Chill in fridge 20 minutes before casing. Thread hog casing onto the funnel of a stuffer attachment and tie a knot in the end. Add cold sausage to the stuffer and slowly feed into hog casings; make a coil and tie a knot in the end. Use immediately or wrap in plastic and store in fridge for up to five days.
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
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.
The Leanest, Healthiest Recipes to Throw on the Grill This Summer
Read article
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.
The Leanest, Healthiest Recipes to Throw on the Grill This Summer
Read article
The Leanest, Healthiest Recipes to Throw on the Grill This Summer
Here’s how to make cacciatore sausage yourself with a KitchenAid.
Degree of Difficulty: Difficult
Active Time: 50min
Total Time: 3 hours
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
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
Cube pork shoulder and combine in a mixing bowl with salt, spices, sugar, herbs, and wine. Cover and refrigerate at least 2 hours, preferably overnight. When you’re ready to make the sausage, place meat grinder attachments and marinated pork in freezer for 20 minutes. Fill a large bowl with ice and set a medium bowl atop ice. Using the large die on a meat grinder, grind pork, placing it in the medium bowl as you go. Once all the pork has been ground, chill in freezer for 20 minutes. Add pork mixture to the bowl of a stand mixer fitted with the paddle attachment. Mix on low for 2 minutes while slowly drizzling with chicken stock. Chill in fridge 20 minutes before casing. Thread hog casing onto the funnel of a stuffer attachment and tie a knot in the end. Add cold sausage to the stuffer and slowly feed into hog casings; make a coil and tie a knot in the end. Use immediately or wrap in plastic and store in fridge for up to five days.
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
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
Cube pork shoulder and combine in a mixing bowl with salt, spices, sugar, herbs, and wine. Cover and refrigerate at least 2 hours, preferably overnight. When you’re ready to make the sausage, place meat grinder attachments and marinated pork in freezer for 20 minutes. Fill a large bowl with ice and set a medium bowl atop ice. Using the large die on a meat grinder, grind pork, placing it in the medium bowl as you go. Once all the pork has been ground, chill in freezer for 20 minutes. Add pork mixture to the bowl of a stand mixer fitted with the paddle attachment. Mix on low for 2 minutes while slowly drizzling with chicken stock. Chill in fridge 20 minutes before casing. Thread hog casing onto the funnel of a stuffer attachment and tie a knot in the end. Add cold sausage to the stuffer and slowly feed into hog casings; make a coil and tie a knot in the end. Use immediately or wrap in plastic and store in fridge for up to five days.
Nutritional information (per serving)
- yields 3 pounds
Prep time 120 min.
Prep time 120 min.
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
Cube pork shoulder and combine in a mixing bowl with salt, spices, sugar, herbs, and wine. Cover and refrigerate at least 2 hours, preferably overnight. When you’re ready to make the sausage, place meat grinder attachments and marinated pork in freezer for 20 minutes. Fill a large bowl with ice and set a medium bowl atop ice. Using the large die on a meat grinder, grind pork, placing it in the medium bowl as you go. Once all the pork has been ground, chill in freezer for 20 minutes. Add pork mixture to the bowl of a stand mixer fitted with the paddle attachment. Mix on low for 2 minutes while slowly drizzling with chicken stock. Chill in fridge 20 minutes before casing. Thread hog casing onto the funnel of a stuffer attachment and tie a knot in the end. Add cold sausage to the stuffer and slowly feed into hog casings; make a coil and tie a knot in the end. Use immediately or wrap in plastic and store in fridge for up to five days.
Cube pork shoulder and combine in a mixing bowl with salt, spices, sugar, herbs, and wine. Cover and refrigerate at least 2 hours, preferably overnight.
When you’re ready to make the sausage, place meat grinder attachments and marinated pork in freezer for 20 minutes. Fill a large bowl with ice and set a medium bowl atop ice. Using the large die on a meat grinder, grind pork, placing it in the medium bowl as you go. Once all the pork has been ground, chill in freezer for 20 minutes.
Add pork mixture to the bowl of a stand mixer fitted with the paddle attachment. Mix on low for 2 minutes while slowly drizzling with chicken stock. Chill in fridge 20 minutes before casing.
Thread hog casing onto the funnel of a stuffer attachment and tie a knot in the end. Add cold sausage to the stuffer and slowly feed into hog casings; make a coil and tie a knot in the end. Use immediately or wrap in plastic and store in fridge for up to five days.
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
