Boscaiola Sausages

AuthorAlyssa Saltzman
RatingDifficultyIntermediate

Homemade sausages with mozzarella and spinach

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Yields6 Servings
Prep Time1 hrCook Time20 minsTotal Time1 hr 20 mins

Ingredients
 2.20 lbs ground pork meat
 2 tbsp salt
 ½ tsp pepper
 ¾ cup fresh mozzarella
 1 ¾ cups spinach
 ¾ cup fresh mushrooms
 ¾ cup parmesan cheese
 33 mm hog casings

Directions
1

Remove the natural Hog casing from the package. Rinse in lukewarm water to remove the salt

2

Boil the spinach in salted water. Drain, squeeze excess water out

3

Chop the mozzarella in small pieces. Squeeze excess water out

4

Slice the mushroom and steam for a few minutes

5

Add all the ingredients to the meat. Blend well

6

Slice the casing onto the sausage tube of your sausage making machine

7

Dab a little bit of vegetable oil onto the tube to help slide the casing on

8

Hold the sausage casing firmly and begin filling with pork meat

9

To prevent air bubbles in your sausage make sure that the tube is buried deep into the meat. Don’t slide the casing out too fast

10

Continue filling the casing until you have about 1 inch left

11

The sausage casing should be full but not to the point that it is about to burst. Remove any air bubbles by moving the meat inside the casing with your fingers (almost like a massage)

12

Hold the casing in your hands and form the sausage link by twisting the link every 5-6 inches

Hg

Ingredients

Ingredients
 2.20 lbs ground pork meat
 2 tbsp salt
 ½ tsp pepper
 ¾ cup fresh mozzarella
 1 ¾ cups spinach
 ¾ cup fresh mushrooms
 ¾ cup parmesan cheese
 33 mm hog casings

Directions

Directions
1

Remove the natural Hog casing from the package. Rinse in lukewarm water to remove the salt

2

Boil the spinach in salted water. Drain, squeeze excess water out

3

Chop the mozzarella in small pieces. Squeeze excess water out

4

Slice the mushroom and steam for a few minutes

5

Add all the ingredients to the meat. Blend well

6

Slice the casing onto the sausage tube of your sausage making machine

7

Dab a little bit of vegetable oil onto the tube to help slide the casing on

8

Hold the sausage casing firmly and begin filling with pork meat

9

To prevent air bubbles in your sausage make sure that the tube is buried deep into the meat. Don’t slide the casing out too fast

10

Continue filling the casing until you have about 1 inch left

11

The sausage casing should be full but not to the point that it is about to burst. Remove any air bubbles by moving the meat inside the casing with your fingers (almost like a massage)

12

Hold the casing in your hands and form the sausage link by twisting the link every 5-6 inches

Boscaiola Sausages