Uploaded August 2026 | Updated September 2026, 2 weeks ago
Today, one of our favourite nonnos, Filippo Curcuruto, is sharing a homemade Italian sausage recipe that his Sicilian family has passed down for more than 100 years. Forget electric mincers and expensive machines. Filippo prepares the pork al ceppo, chopping it entirely by hand on the wooden block he made himself. This traditional method preserves small pieces of meat and fat, giving every sausage a rustic texture and incredible flavour that no supermarket version can match.
💯 Follow this link to read and print the written recipe:
vincenzosplate.com/homemade-italian-sausage
==========================================
Introducing My First Cookbook: "Authentic Italian" which You can order it Now on Amazon and Selected Bookstores👉 vincenzosplate.com/authentic-italian-cookbook
==========================================
INGREDIENTS:
5 kg / 11lb pork belly, preferably with the ribs attached
60 g / 2.1oz Salt, the 60g of salt is 2% of the roughly 3kg of minced pork you get after removing skin, bone and ribs, not 2% of the raw 5kg.
20 g / 0.7oz Black pepper, freshly ground
Fennel seeds, add more to taste if you love the fennel flavor
Natural sausage casing
Extra Virgin Olive Oil, EVOO
METHOD:
1) Place the pork belly on a clean chopping board. Carefully separate the ribs and bones from the meat, then set ribs aside to cook on the barbecue later.
2) Remove the skin from the remaining pork belly. Cut the meat into very small pieces, then continue chopping it by hand until coarsely minced. The mixture should retain some texture rather than becoming completely smooth.
3) Spread the minced pork evenly across a thoroughly cleaned work surface. Sprinkle over the salt, black pepper, and fennel seeds. Mix everything thoroughly with clean hands until the seasonings are evenly distributed throughout the meat.
4) Place the natural sausage casing in a bowl of lukewarm water to soften it and make it easier to handle. Once pliable, cut off a piece approximately 1 metre (3.3 feet) long.
5) With clean hands, place some of the minced pork into the sausage funnel and press it down firmly with your thumb. Continue until a small amount of meat appears at the tip, as this removes trapped air from the funnel. Rub a little EVOO around the tip, then carefully slide the casing onto it. Gather almost the entire length of casing over the funnel, leaving a short section hanging from the end, and tie this securely in a knot.
6) Slowly press the pork through the funnel while gently guiding the filled casing with your other hand. Fill it evenly, but do not pack it too tightly because the casing may split when the sausages are shaped. Continue adding meat until the casing is filled, leaving enough empty casing at the end to tie another secure knot. Repeat with the remaining pork mixtures until all the meat has been used.
Read more via: vincenzosplate.com/homemade-italian-sausage
==========================================
👨🍳🧑🍳Join Vincenzo's Plate Italian Cooking Academy and Became an Italian Food Ambassador: academy.vincenzosplate.com/cooking-academy
📺SUBSCRIBE TO MY YOUTUBE CHANNEL (IT’S FREEEEEE ;-) bit.ly/SubscribeToMyYOUTUBEchannel
Join this channel to get access to perks:
youtube.com/channel/UCcsSowAamCLJv-xeF9geXoA/join
🕴Here is the link to Buy my Merch (and the No Pineapple on Pizza T-shirt): vincenzosplatestore.com
📖Share it with your FOODIE friends on FACEBOOK
🍝Check out my website to get more recipes vincenzosplate.com
🌍Join my Small Group Private Italian Tour and discover the secret gems of Italy with me. Check out the itinerary and make sure you book asap (Only 10 spots available) vincenzosplate.com/italian-tour
📖LIKE Vincenzo’s Plate ON FACEBOOK facebook.com/vincenzosplate
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💯 To purchase my t-shirts and more follow this link: vincenzosplatestore.com
✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.
=========================================================
⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Homemade Italian Sausage
0:52 Preparing the Perfect Cut of Pork
5:34 Al Ceppo: The Traditional Hand-Chopping Method
9:07 Seasoning the Sausage Mince
12:33 Preparing Natural Sausage Casings
14:11 The Traditional Way to Fill Sausages
16:38 How to Tie Italian Sausage Links
18:46 Bonus Recipe: Filippo’s Sicilian Cipollata
19:50 Time to Eat Homemade Italian Sausage, E ora si Mangia
=======================================================
🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
Today, one of our favourite nonnos, Filippo Curcuruto, is sharing a homemade Italian sausage recipe that his Sicilian family has passed down for more than 100 years. Forget electric mincers and expensive machines. Filippo prepares the pork al ceppo, chopping it entirely by hand on the wooden block he made himself. This traditional method preserves small pieces of meat and fat, giving every sausage a rustic texture and incredible flavour that no supermarket version can match.
💯 Follow this link to read and print the written recipe:
vincenzosplate.com/homemade-italian-sausage
==========================================
Introducing My First Cookbook: "Authentic Italian" which You can order it Now on Amazon and Selected Bookstores👉 vincenzosplate.com/authentic-italian-cookbook
==========================================
INGREDIENTS:
5 kg / 11lb pork belly, preferably with the ribs attached
60 g / 2.1oz Salt, the 60g of salt is 2% of the roughly 3kg of minced pork you get after removing skin, bone and ribs, not 2% of the raw 5kg.
20 g / 0.7oz Black pepper, freshly ground
Fennel seeds, add more to taste if you love the fennel flavor
Natural sausage casing
Extra Virgin Olive Oil, EVOO
METHOD:
1) Place the pork belly on a clean chopping board. Carefully separate the ribs and bones from the meat, then set ribs aside to cook on the barbecue later.
2) Remove the skin from the remaining pork belly. Cut the meat into very small pieces, then continue chopping it by hand until coarsely minced. The mixture should retain some texture rather than becoming completely smooth.
3) Spread the minced pork evenly across a thoroughly cleaned work surface. Sprinkle over the salt, black pepper, and fennel seeds. Mix everything thoroughly with clean hands until the seasonings are evenly distributed throughout the meat.
4) Place the natural sausage casing in a bowl of lukewarm water to soften it and make it easier to handle. Once pliable, cut off a piece approximately 1 metre (3.3 feet) long.
5) With clean hands, place some of the minced pork into the sausage funnel and press it down firmly with your thumb. Continue until a small amount of meat appears at the tip, as this removes trapped air from the funnel. Rub a little EVOO around the tip, then carefully slide the casing onto it. Gather almost the entire length of casing over the funnel, leaving a short section hanging from the end, and tie this securely in a knot.
6) Slowly press the pork through the funnel while gently guiding the filled casing with your other hand. Fill it evenly, but do not pack it too tightly because the casing may split when the sausages are shaped. Continue adding meat until the casing is filled, leaving enough empty casing at the end to tie another secure knot. Repeat with the remaining pork mixtures until all the meat has been used.
Read more via: vincenzosplate.com/homemade-italian-sausage
==========================================
👨🍳🧑🍳Join Vincenzo's Plate Italian Cooking Academy and Became an Italian Food Ambassador: academy.vincenzosplate.com/cooking-academy
📺SUBSCRIBE TO MY YOUTUBE CHANNEL (IT’S FREEEEEE ;-) bit.ly/SubscribeToMyYOUTUBEchannel
Join this channel to get access to perks:
youtube.com/channel/UCcsSowAamCLJv-xeF9geXoA/join
🕴Here is the link to Buy my Merch (and the No Pineapple on Pizza T-shirt): vincenzosplatestore.com
📖Share it with your FOODIE friends on FACEBOOK
🍝Check out my website to get more recipes vincenzosplate.com
🌍Join my Small Group Private Italian Tour and discover the secret gems of Italy with me. Check out the itinerary and make sure you book asap (Only 10 spots available) vincenzosplate.com/italian-tour
📖LIKE Vincenzo’s Plate ON FACEBOOK facebook.com/vincenzosplate
📷FOLLOW ME ON INSTAGRAM @vincenzosplate instagram.com/vincenzosplate
💯 To purchase my t-shirts and more follow this link: vincenzosplatestore.com
✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.
=========================================================
⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Homemade Italian Sausage
0:52 Preparing the Perfect Cut of Pork
5:34 Al Ceppo: The Traditional Hand-Chopping Method
9:07 Seasoning the Sausage Mince
12:33 Preparing Natural Sausage Casings
14:11 The Traditional Way to Fill Sausages
16:38 How to Tie Italian Sausage Links
18:46 Bonus Recipe: Filippo’s Sicilian Cipollata
19:50 Time to Eat Homemade Italian Sausage, E ora si Mangia
=======================================================
🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
