Chevalatta Italian Ring Sausage Recipe

Discover the Art of Crafting Authentic Chevalatta Italian Ring Sausage! Uncover the Secrets to Irresistible Homemade Sausage Magic.

Chevalatta - Italian Ring Sausage

• Publisher: Crisp Recipe
• Cuisine: Italian
• Category: Sausage
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Yield: 10 sausages
• Calories: 150 calories

"Chevalatta" is a traditional Italian ring sausage with a distinct flavor that combines the rich heritage of Italian cuisine with unique regional variations. This specialty sausage is known for its aromatic blend of spices, particularly fennel seeds and garlic, which give it a delightful, savory taste.

It's typically prepared using a mix of pork and sometimes beef, creating a balanced combination of flavors and textures.

The name "chevalatta" itself is a testament to Italian culinary diversity. While the recipe and name may be less familiar outside of Italy, it reflects the country's vast array of regional sausage traditions.

These sausages are usually formed into a ring shape, which not only adds to their visual appeal but also contributes to their distinctive texture and appearance when cooked.

Chevalatta sausages are incredibly versatile, finding their way into numerous Italian dishes, such as pasta sauces, sandwiches, or served as an appetizer.

The combination of flavors, spices, and the unique ring shape make them a beloved part of Italian cuisine, showcasing the country's rich history of creating delectable charcuterie and sausages.

Recipe

Create a delectable Chevalatta Italian Ring Sausage with our authentic recipe. Unveil the flavors of Italy in your own kitchen today!

Ingredients

• 2 pounds of pork shoulder (you can also use a mix of pork and beef)
• 1/2 pound of pork fat (or substitute with bacon)
• 2 cloves of garlic, minced
• 2 teaspoons of salt
• 1 teaspoon of black pepper
• 1 teaspoon of fennel seeds
• 1/2 teaspoon of red pepper flakes (adjust to taste)
• 1/2 cup of dry red wine
• Natural hog casings

Method Instructions

1. Soak the hog casings in warm water for about 30 minutes to soften them. Then, rinse them under cold water to remove any excess salt.
2. Cut the pork shoulder and fat into small chunks, making it easier to grind.
3. Using a meat grinder with a coarse grinding plate, grind the meat and fat together.
4. In a large mixing bowl, combine the ground meat with minced garlic, salt, black pepper, fennel seeds, and red pepper flakes.
5. Pour in the red wine and mix everything together thoroughly. You can also use a food processor for this step.
6. Attach the hog casing to the sausage stuffer attachment on your grinder or use a sausage stuffer machine.
7. Slowly feed the meat mixture into the casing, ensuring there are no air bubbles. Twist the sausage into the desired ring shape, usually about 6-8 inches in diameter.
8. Allow the sausages to rest in the refrigerator for a few hours or overnight. This will allow the flavors to meld.
9. You can cook your Italian ring sausage by grilling, frying, or roasting until they reach an internal temperature of 160°F (71°C).

If you want to store them, you can vacuum-seal and freeze the sausages for later use.

Recipe Video

Chevalatta Italian Ring Sausage

This is a video about Chevalatta Italian Ring Sausage.

Rated: 4.9 of 5.0 from 258 reviews.

Recipe Tags: Chevalatta Italian Ring Sausage, Chevalatta Italian Ring Sausage Recipe, Recipe

Servings

Serving Italian ring sausage, or "chevalatta," is a delightful experience. Here are some ways to enjoy this delicious sausage:

• Grilled or BBQ: Grill the sausages over medium-high heat until they're nicely browned and cooked through. The grill imparts a smoky flavor that complements the sausage's spices beautifully.
• Pan-Fried: Heat a pan with a bit of oil and cook the sausages until they're browned on all sides. This method is quick and yields a crispy exterior.
• Roasted: Place the sausages on a baking sheet and roast them in the oven at 375°F (190°C) for about 15-20 minutes, turning occasionally, until they're cooked through and have a lovely color.
• Sliced and Sautéed: You can slice the sausages into rounds and sauté them with onions, bell peppers, and other vegetables. Serve this mixture over pasta or as a sandwich filling.
• Sandwiches: Serve chevalatta sausages in a good-quality Italian roll with sautéed onions and peppers, a drizzle of olive oil, and a sprinkle of grated Parmesan cheese for a classic sausage and pepper sandwich.
• Pasta Dishes: Cut the sausages into small pieces and use them in pasta dishes like spaghetti with sausage and tomato sauce or as a topping for your favorite pasta.
• Appetizers: Slice the sausages into bite-sized pieces, spear them with toothpicks, and serve as an appetizer at parties or gatherings.
• Charcuterie Platter: Include slices of chevalatta on a charcuterie platter with cheese, olives, and bread for a delightful starter.

Tips

1. Chill Your Equipment: Make sure your meat grinder, sausage stuffer, and mixing bowl are very cold. This helps maintain the temperature of the meat and fat during the grinding and stuffing process, preventing it from getting too warm, which can affect the texture of the sausages.
2. Experiment with Seasonings: The beauty of Italian sausages is the ability to adjust the seasonings to your liking. If you prefer a spicier sausage, increase the amount of red pepper flakes. Feel free to experiment with different herbs and spices to create your unique flavor profile.
3. Natural Casings: While natural hog casings are traditional, you can also use collagen casings if you prefer. Just make sure to follow the manufacturer's instructions for soaking and preparation.
4. Consistency in Meat: To achieve a uniform texture, ensure the meat and fat are cut into consistent-sized pieces before grinding.
5. Cook to Safe Temperature: Always cook the sausages to an internal temperature of 160°F (71°C) to ensure they are safe to eat. Use a meat thermometer to check doneness.
6. Storage: If you have leftover sausages, store them in an airtight container in the refrigerator for a few days or freeze them for longer-term storage.
7. Prep Ahead: You can prepare the sausages a day in advance and let them rest in the refrigerator. This allows the flavors to meld, enhancing the overall taste.
8. Get Creative: Don't be afraid to get creative with how you serve your chevalatta sausages. They work wonderfully in a variety of recipes and dishes, from pasta to sandwiches.
9. Safety First: When working with raw meat, practice good food safety. Keep everything clean and wash your hands and utensils thoroughly.
10. Enjoy the Process: Making your own sausages can be a fun and rewarding culinary experience. Don't rush it; enjoy the process of crafting these delicious sausages from scratch.

Ingredient Substitutes

If you need to substitute ingredients in the Italian ring sausage (chevalatta) recipe, here are some options:

1. Meat: While pork is traditional, you can use a combination of other meats such as beef, veal, or even chicken if you prefer a leaner option.
2. Pork Fat: If you can't find pork fat, you can use beef fat or even bacon. Bacon can add a smoky flavor to the sausages.
3. Garlic: If you're not a fan of garlic or have allergies, you can omit it or substitute it with garlic powder for a milder flavor.
4. Salt: Use a lower-sodium alternative like kosher salt if you're watching your salt intake.
5. Fennel Seeds: If you don't have fennel seeds, you can use anise seeds or caraway seeds for a similar licorice-like flavor.
6. Red Pepper Flakes: Adjust the amount of red pepper flakes based on your heat preference or omit them if you don't want any spiciness.
7. Red Wine: You can replace red wine with white wine or even broth if you prefer a non-alcoholic version. Red wine vinegar or apple cider vinegar can also add acidity and flavor.

Remarks

Now that you've mastered the art of Chevalatta Italian Ring Sausage, savor the flavors of Italy from your own kitchen. Buon appetito!