Italian Ring Sausage (Chevalatta)
A classic summer Italian sausage. The Italian ring sausage, or chevalatta, is filled with pecorino romano cheese, garlic, wine, and herbs. Grill this chevalatta up for a delicious dinner.
Servings: 20 servings
Calories: 190kcal
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
- ¼ cup white wine
- sheep casings
Instructions
Day 1 Instructions
- Chop your pork into 1-2 inch square pieces. Place pork in the freezer along with grinder attachment pieces for 30 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. I usually end up grinding on the larger attachment first and then grinding a second time on the smaller attachment.
- 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.
- Place the sheep casings in a bowl of cold water. Wrap and place in the fridge overnight.
Day 2 Instructions
- 1 hour before stuffing the casings, remove them from the fridge 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 KitchenAid sausage stuffing attachment with the smallest attachment. Apply olive oil to the outside of the stuffing attachment and drizzle 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 KitchenAid 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 in the casing. 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 you're stuffing. Once you get to the end, tie another knot. You should get 3-4 sausage rings.
- Rest the sausage in the fridge overnight.
Day 3 Instructions
- 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.
Video
Notes
- Paint the sausage with olive oil before placing it on the grill.
Nutrition
Calories: 190kcal | Carbohydrates: 0.5g | Protein: 23g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 72mg | Sodium: 798mg | Potassium: 398mg | Fiber: 0.05g | Sugar: 0.04g | Vitamin A: 100IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 1mg
