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Sicilian / Italian Sausage with Wine and Cheese


8 lbs. pork butts
2 lbs. lean beef (chuck is okay)
2 tbsp. powdered dextrose
1 tbsp. cracked black pepper
3 1/2 ozs. salt
3 tbsp. cracked fennel seed
2 tbsp. red crushed peppers
1 pint wine—chablis
2 ozs. imported Romano Pecorino


The Romano cheese must be broken or cut up into smaller sized pieces so that it fits into your grinder. Grind cheese through a 3/8” grinder plate at least twice.This breaks it down to a powdery consistency so it can be mixed easily with the meat. Grind meat through a 3/8” grinder plate and place in a mixing bowl.Add the remaining ingredients and mix thoroughly until evenly distributed. Stuff into 32-35mm hog casing.You may also make this sausage in patties if you like. This particular sausage tastes best if it is cooked shortly after it is made. It is a good idea to prepare only what you can use up in a couple days. This sausage may be frozen, but the longer it is kept frozen, the more dominant the Romano cheese flavor will become.