Italian Ring Sausage (Chevalatta)

5 from 5 votes

Italian Ring Sausage (Chevalatta)

A classic summer Italian sausage. The Italian ring sausage, or chevalatta, is filled with pecorino romano cheese, garlic, and herbs. Grill this chevalatta up for a delicious dinner.

Prep Time2

Cook Time15

rest time2

Total Time1 2 15

Course: Main Course

Cuisine: Italian

Servings: servings

Calories: 190kcal

Author: Vincent DelGiudice

Equipment

Kitchen aid mixer
Kitchen aid grinder attachment
Kitchen aid sausage stuffing attachment
grill
large mixing bowl

Ingredients

5 lbs Pork, Boston butt 75% lean, 25% fat
5 cloves garlic, minced
⅓ cup chopped parsley
¼ cup chopped basil
¼ cup olive oil
35 g kosher salt approximately 2 tbsp
¾ cup pecorino romano
sheep casings

Instructions

Chop your pork into 1-2 inch square pieces. Place pork in the freezer along with grinder attachment pieces for 15 minutes. While in the freezer combine your cheese, herbs, garlic, and salt in a bowl.
After attaching the grinder, grind the pork using the smaller of the two attachment options if possible. Once all the pork is ground, combine it with the seasonings and olive oil. Use your hands to mix everything together until fully incorporated. Wrap with plastic wrap and place in the refrigerator overnight.
1 hour before stuffing the casings, remove them from the package and rinse thoroughly, allowing the water to go into the casing to remove excess salt. Then place the casings in a bowl of warm water to soak for 1 hour.
Set up the kitchen aid sausage stuffing attachment with the smallest attachment. Apply olive oil to the outside of the stuffing attachment. Hold the casing, cupped in your hand, and pour olive oil over the casing. Thread the casing onto the attachment and slide it all the way on until it gets 1-2 inches from the end. Start the kitchen aid mixer on about 6-8 speed and add the ground meat. Allow the meat to get pushed all the way to the tip of the stuffing attachment, THEN tie a knot. This will prevent air from entering the casing. Once the knot is tied, start stuffing the casing. Try to shape the sausage into a ring while your stuffing. Once you get to the end, tie another knot. You should get 3-4 sausage rings.
Rest the sausage in the fridge overnight.
Place your grill on high heat. Allow the grill to heat up to between 500-600℉. Place the sausage on the grill and lower the heat to medium. Grill on each side for about 4 minutes or until the temperature reaches 160℉. Allow to cool for 5 minutes and then serve.

Notes

Paint the sausage with olive oil before placing it on the grill.

Nutrition