Skip to main content

Learn to Make Sausages from Scratch in Italy

 A unique way to spend your holiday in Italy is making sausages in a 300+ year old stone farmhouse using a local recipe that's older than the house!

One of our favorite cooking classes is making sausages from scratch, it doesn't get much more hands-on than this. Starting with a whole pork shoulder (or in this case two) we break it down, grind, season, stuff, twist and eat! The simple classic recipe is a crowd pleaser: pork shoulder, salt, ground pepper, white wine (with garlic) and...that's it.

Years ago we suggested adding fennel or peperoncini to the sausages to switch it up for fun. We were quickly shot down, "Ragazzi (kids) are the sausages not the best you have ever had?! Then why change it." - When you're right, you're right. End of conversation.

And in full blown color - the final product on the grill:
Class Details:
 Sausages from Scratch
Start with a pork shoulder and knife in hand, finish with a lunch of grilled sausages and a fork! Spend the day elbow deep in meat, learn the local recipe for fresh sausages using only pork shoulder, white wine, salt & pepper. Grind, fill and twist almost 10 kilos of sausages. Includes meal, wine, apron and extra sausages to take with you! 200 Euro/person (special group rate).


Popular posts from this blog

Meat Curing 101: Homemade Sausage & Salami

Our most favorite winter tradition is stuffing sausages with Vittorio & then hanging them from the rafters of our farmhouse to dry in the cool winter air! If you are interested in getting elbow deep in meat - try one of our cooking classes at our farm in Le Marche on sausage making & meat curing! You can taste the difference & just think of the bragging rights over all your foodie friends!Vittorio has a passion for pork

the meat
People tend to think of sausages as being the leftover parts of the pig - but here in Italy we use the shoulder or spalla of the pig. This cut has the perfect amount of fat to meat ratio and is very flavorful. No "blue-light" supermarket special - buy the highest quality - you're taking the time to make homemade sausges so splurge!

the casing
When it comes to the casing - it is what it is - the small intestine of the pig - you can go to any good high-quality butcher & they should be able to point you in the right direction. (U…

Podcast from Italy: House Hunting in Italy Tips

This is a short but info packed episode! Sharing a slice of our Move to Italy Workshops - we share a few tips & important questions to ask while house hunting in Italy! It can all be so exciting and dreamy but take the time to ask these questions to the estate agent or owner to help you understand if this house is right for you, not to mention red flags to look out for!

Then we turn to bitchin' about bureaucracy, one of our favorite infrequent segments, while stewing in paper work and immigration we can't help but share a few of our frustrations. Plus the usual updates from the farmhouse, we're bottling 300 + liters of local wine & the local gossip!

... And a little podcast gossip - according to PlayerFM we are in the 50 Best Italy Podcasts 2018 (we're actually in the top 10!) right behind all the Rick Steve's Podcasts!!
Thanks for listening!! Podcast from Italy #120House Hunting in Italy Tips & Bitchn' about Bureaucracy  Dowload/Stream on iTunes

Workshop: Pickle, Preserve & Confit | August 24-29, 2018

Learn to preserve the fruits of your labor from the garden all year long! We are constantly asked how we jar our tomatoes (over 300 kilos/year) and other pickled preserves - hence this workshop was born as a fun way to share what we've learned from the locals using produce from our farm. Plus you will learn one of the oldest ways to preserve, confit - a method to preserve duck, rabbit, goose & even lemon, etc. The best part - take home what you've made!!

After years of inquisitive guests, cooking class students and random emails on how we jar and preserve hundred of kilos of tomatoes a year - we finally created a workshop to teach you the old ways! (In all honesty a guest was helping us jar one year & suggested it- Brilliant Jamie!!)

Two-day workshop covering: Pasturized vs. Pickled - learn the differences, techniques and hazards as well. We will pickle 2 ways, preserve/jar and confit (preserving under fat). The menu includes: Confit of Rabbit, Confit of Lemons, Tom…