Cacciatorini Recipe Guide

Cacciatorini, or “hunter’s sausages,” are a delightful Italian dish, perfect for those who enjoy a taste of rustic Italian cuisine. These small, flavorful sausages are typically made with pork and seasoned with a variety of herbs and spices. They’re a great addition to a charcuterie board, can be served with bread, or used in various recipes.

From my own personal experience, making Cacciatorini at home is not only rewarding but also allows you to customize the flavors to your liking. Let me show you how I make this dish, sharing my step-by-step guide to create these delectable sausages.

Notes on What to Expect

When you make Cacciatorini, expect a rich, savory flavor with a hint of spice and aromatic herbs. They should have a nice snap when you bite into them, and the juices will be flavorful and delicious. The curing process is crucial for developing the deep flavors typical of these sausages.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Time to Stand: 24 hours (for curing)
• Total Time: 25 hours (including curing)
• Ease of Cooking: Intermediate
• Servings: 10 (approximately 20 small sausages)
• Calories: Approximately 150 calories per sausage
• Cost of Ingredients: $15-$20 (varies based on ingredient quality and local prices)
• Cuisine: Italian
• Course: Main or appetizer
• Equipment Needed:
  • Large mixing bowl
  • Sausage stuffer (or piping bag)
  • Meat grinder (optional, if you’re starting with whole cuts of meat)
  • Butcher’s twine or kitchen string
  • Smoker or oven (for cooking)
  • Check out the must-have equipment and ingredients for creating a Savory  #Cacciatorini  here.

Ingredients

• Meat:
  • 2 lbs ground pork (shoulder recommended)
  • 1 lb pork fat (for richness)
• Seasoning:
  • 4 cloves garlic, minced
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp red pepper flakes (optional, for heat)
  • 1 tsp fennel seeds, crushed
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/4 cup dry red wine
  • 1/4 cup ice water
• Casings:
  • Natural hog casings (about 20 feet, soaked in water for 30 minutes)
  • Check out the must-have equipment and ingredients for creating a Savory  #Cacciatorini  here.

Method

Step 1: Prepare the Casings

1. Soak the Casings: Rinse the hog casings under cold water, then soak them in a bowl of warm water for at least 30 minutes. This softens them and makes them easier to work with.

Step 2: Prepare the Meat Mixture

2. Combine Ingredients: In a large mixing bowl, combine the ground pork, pork fat, minced garlic, salt, black pepper, red pepper flakes, fennel seeds, oregano, thyme, red wine, and ice water.
3. Mix Well: Use your hands to mix everything thoroughly until well combined. This should take about 5 minutes. The mixture should feel slightly sticky.

Step 3: Stuff the Sausages

4. Prepare the Sausage Stuffer: Fit the sausage stuffer with a medium-sized stuffing tube. If using a piping bag, snip off the tip to allow for easy stuffing.
5. Stuff the Casings: Rinse the casings again and slide one end onto the stuffing tube. Carefully stuff the casing with the meat mixture, taking care not to overstuff (leave some room for expansion).
6. Twist into Links: Once stuffed, twist the sausages into 6-inch links, tying the ends with butcher’s twine. Continue until all the mixture is used.

   

Step 4: Cure the Sausages

7. Refrigerate: Place the sausages in a single layer on a baking sheet. Cover with plastic wrap and refrigerate for at least 24 hours. This curing process allows the flavors to develop.

Step 5: Cook the Cacciatorini

8. Choose Your Cooking Method:
   • Grilling: Preheat the grill to medium heat. Cook sausages for about 15-20 minutes, turning occasionally until browned and cooked through.
   • Baking: Preheat your oven to 375°F (190°C). Place sausages on a baking sheet and bake for 25-30 minutes or until browned.
   • Smoking: Preheat your smoker to 200°F (93°C). Smoke for 1-2 hours until they reach an internal temperature of 160°F (71°C).

Variations and Tips

• Herbs: Feel free to experiment with fresh herbs like rosemary or basil for a different flavor profile.
• Spice Level: Adjust the amount of red pepper flakes to your heat preference. Omit if you prefer a milder flavor.
• Dietary Substitutions: For a leaner option, you can substitute turkey or chicken for pork, but keep in mind that the flavor and texture will vary.
• Check out the must-have equipment and ingredients for creating a Savory  #Cacciatorini  here.

Nutritional Information Per Serving

• Calories: 150
• Total Fat: 12g
• Saturated Fat: 4g
• Cholesterol: 40mg
• Sodium: 500mg
• Protein: 10g

Closing Thoughts

I hope this guide has made making Cacciatorini seem a little less daunting, or have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please, leave your honest comment! Happy cooking!