{"id":61518,"date":"2026-06-20T20:11:27","date_gmt":"2026-06-21T00:11:27","guid":{"rendered":"https:\/\/lecoupdegrace.ca\/?post_type=recipe&#038;p=61518"},"modified":"2026-08-07T17:06:05","modified_gmt":"2026-08-07T21:06:05","slug":"homemade-italian-sausages","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/homemade-italian-sausages\/","title":{"rendered":"Homemade Italian sausages"},"content":{"rendered":"<h3>\ud83c\uddee\ud83c\uddf9 The charcuterie project that fills up the freezer<\/h3>\n<p>My homemade Italian sausages are my favourite weekend project. When you have a good sausage stuffer and you&#8217;ve got the technique down, you can make a big batch really quickly and have enough for months. I vacuum-seal them all, date them and pop them in the freezer. Even after 3 months, they&#8217;re still completely delicious, as fresh as the day they were made. It&#8217;s a handy thing to have in your arsenal, it fills up the freezer, and everyone loves them. With 3.5 kg of meat, you get about 30 six-inch sausages. Enough to feed your family all fall and winter.<\/p>\n<h3>\ud83c\udf4a The orange zest, my signature twist<\/h3>\n<p>What sets my version apart from classic Italian sausages is the addition of the zest of a whole orange. Nobody does it, but it really changes everything. The zest lifts all the flavours alongside the fennel. Those two ingredients are made for each other. It&#8217;s what you just can&#8217;t replicate with store-bought Italian sausages that all taste the same and bland. With my 3 tablespoons of dry-toasted fennel seeds, the white wine, fresh parsley and orange zest, I get a flavour profile that really pops.<\/p>\n<h3>\ud83d\udc67 The ritual to do with your crew or your kids<\/h3>\n<p>This is exactly the kind of project I love doing with my kids or a group of friends. You get 3, 4 people together, share the work (one cuts the shoulder, another runs the spice grinder, another pushes the sausages through the stuffer), and in 2 hours you&#8217;ve got 50, 60 homemade Italian sausages to split between you. You can even take the opportunity to make my <a href=\"https:\/\/lecoupdegrace.ca\/en\/recipe\/apple-cheese-curd-blonde-de-chambly-beer-sausage\/\" target=\"_blank\" rel=\"noopener\">apple, cheese curd &amp; blonde de chambly beer sausage<\/a> and my <a href=\"https:\/\/lecoupdegrace.ca\/en\/recipe\/kraft-dinner-sausages-with-smoked-ham-and-sharp-cheddar\/\" target=\"_blank\" rel=\"noopener\">kraft dinner sausages with smoked ham and sharp cheddar<\/a> at the same time to vary the batch. Three kinds of sausages in one afternoon. That&#8217;s a good time.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>My homemade Italian sausages made with pork shoulder, fennel, white wine and orange zest. 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