Homemade Skinless Italian Sausage

Homemade Skinless Italian Sausages

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It’s MKR season (My Kitchen Rules) and it doesn’t really matter if it’s about a week late here in NZ I still love it.  What I love the most about these reality cooking shows, never mind the occasional angry outbursts they trigger in me, are the fabulous recipes.  This year I have already recreated 3 dishes from MKR (none from NZ Masterchef yet) and this is one of them.

The Domestic Goddesses minced their own pork and used sausage casings to make their Homemade Italian Sausages.  I bought fatty minced pork which I always do when making longganisa and make them skinless.  Fabulous result!  I served it ala-longsilog – with fried egg and fried rice.

Homemade Skinless Italian Sausage

Oh, Joanna mentioned her coiled sausages looked like dog poo.  Well… so do mine haha! Maybe the best option is to make them like patties (as suggested by a friend).

Joanna was also very specific with the amount of salt she puts in.  I just followed my guts. With sausages (and most other dishes) I normally add salt, mix, then smell.  I kind of know when it’s the right amount with the salty smell.

Homemade Skinless Italian Sausage

4.7 from 3 reviews
Homemade Skinless Italian Sausages
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
  • 500g minced pork with 25% fat
  • 1 red capsicum, stalk removed and deseeded
  • 30ml red wine
  • ½ tsp fennel seeds, crushed using mortar and pestle
  • Salt
  1. Preheat oven to 200 deg C. Line a baking tray with baking paper.
  2. Arrange capsicum on the tray and roast for 30 minutes. Transfer to a bowl and cover with plastic wrap for about 10 minutes. Peel and discard skin, then finely chop capsicums.
  3. Place all ingredients in a mixing bowl. Mix well all ingredients using your hands.
  4. Place spoonfuls of mixture on a piece of plastic wrap. Roll firmly and tightly using a round chopstick. Refrigerate overnight to develop more flavor.
  5. When ready, heat few drops of oil in a frying pan. Fry sausages over low-medium heat, carefully turning occasionally, for about 20 minutes. Serve with fried rice and sunny-side up eggs.
I made 10 sausages - approx 1½ in diam x 4 in . Fried rice is cooked using oil and juices from cooking the sausages.


Skinless Italian SausageItalian Sausage

Italian Sausage

Tender and juicy
Tender and juicy

Tender and juicy



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I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

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