Homemade Sausage with Sweet Peppers---Salsicce Fresche con Peperoni

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The only real problem I have with this is the serving size. We were cooking for 6 people and I should have listened to my gut telling me that 6lbs of meat was ridiculous, but never having made sausage before I just went with it. We ended up freezing more than half of the recipe, which is fine but there is NO WAY this is 6 servings. I also halved the salt per the other reviews and added some garlic, red pepper flakes and fennel seeds to the sausage. It was tasty, and fun to make.

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I read the other reviews on the amount of salt in this recipe. I also have this recipr in a book of Mario's, and he call for 1/4 cup of salt to six pounds of meat. Tow of those pounds are panchetta which is salty already. I used two tablespoons of salt, and the sausage turned out fine.
However, the recipe in the book also calls for wind, fenel seeds and red pepper flakes in the sauage mixture. I have no idea why they would change the recipe. The recipe is good, produces six pounds of meat,so although the the panchetta is pricy, I can vacume pack and freeze it and it will last me a while.

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I agree with the other comment about too much salt. I made this over the weekend and luckily tested a small patty before stuffing it into casings. The salt was overpowering and I had to buy two more pounds of pork shoulder to mix in. I also added fennel seed to have a sweeter taste and a little more wine to try and mellow out the salt. It ended up turning out very good, but go easy on the salt....it must be a misprint or Mr. Batali likes his sausage salty.

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Sharon-Co Spgs, Co.
I also used a good Italian sausage. After adding the wine and simmering for for the additional 10 min., I decided to add 2 cans of good Italian stewed tomatoes with basil and garlic, returned the sausages to the mixture and simmered for another hour. My husband & I enjoyed this recipe and plan share with family and friends!