Homemade Italian Ring Sausage (Chevalatta): Crafting Authentic Flavor from Scratch

There’s a special culinary delight that truly captures the essence of summer, and that’s the irresistible Italian Ring Sausage, known as Chevalatta. This exquisite sausage, encased in delicate sheep casing, is celebrated for its wonderfully cheesy and savory profile. While readily available at specialty butchers, the satisfaction of crafting your own homemade Chevalatta is an experience every food enthusiast should savor.

I distinctly recall every Memorial Day weekend, my dad arriving home with one of these glorious Italian sausage rings. It was more than just food; it was a cherished tradition, serving as our unofficial appetizer before the main dinner event. We would all gather, slowly slicing off an inch or two at a time, savoring each bite until the entire ring had vanished. These moments, filled with laughter and incredible flavor, were a staple of my upbringing, especially because such delectable sausages were always so accessible in my hometown.

However, relocating to North Carolina presented a new culinary landscape. Here, country breakfast sausage reigns supreme, making authentic Italian ring sausage a rare find. Chevalatta was always a highlight of our summer, a unique treat my dad would procure from the butcher for special family gatherings and events. It wasn’t an everyday item, which only added to its allure and made those summer meals even more memorable.

If you’ve ever yearned for that distinctive New York summer sausage flavor, or simply wish to master the craft of homemade sausage, you’ve come to the right place. This comprehensive guide will walk you through the entire process, from selecting the perfect cuts of pork to expertly stuffing and grilling your very own Italian Ring Sausage.

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Understanding Chevalatta: The Italian Spiral Sausage

Chevalatta is much more than just a sausage; it’s a testament to simple, robust Italian flavors. This distinctive Italian spiral sausage is traditionally filled with a harmonious blend of parmesan cheese, aromatic garlic, essential salt, fresh basil, and vibrant parsley. What truly sets Chevalatta apart is its use of sheep casings, which impart a notably softer bite and a less “snappy” texture compared to other sausages. The resulting texture is incredibly soft and creamy, making it an ideal companion for dishes like broccoli rabe. Whether enjoyed as a tantalizing appetizer or a flavorful side, this spiral sausage is perfectly suited for grilling, bringing out its rich, savory notes and creating a delightful char.

The Art of Crafting Homemade Chevalatta

While grilling is the delicious final step, the heart of this article lies in demystifying the process of creating your own sausages from scratch. We will delve deep into achieving the perfect meat-to-fat ratios, understanding the critical role of salt content, and mastering the spice blend that defines an authentic Italian ring sausage. Once your perfectly seasoned and stuffed sausages are ready, we will, of course, cover the best techniques for grilling them to perfection. Get ready to embark on a journey that will elevate your culinary skills and bring the true taste of Italian tradition into your home kitchen.

Essential Ingredients for Authentic Chevalatta

To create the most flavorful and authentic Italian Ring Sausage, quality ingredients are paramount. Here’s what you’ll need:

• 5 lbs Pork, Boston butt (aim for 75% lean, 25% fat for optimal flavor and texture)
• 5 cloves garlic, freshly minced
• ⅓ cup chopped fresh parsley
• ¼ cup chopped fresh basil
• ¼ cup high-quality olive oil
• 35 g kosher salt (approximately 2 tbsp, crucial for flavor and texture)
• ¾ cup pecorino romano, grated
• Sheep casings (for that signature soft bite)

Selecting the Perfect Pork: The Foundation of Great Sausage

Any seasoned butcher will attest that the choice of pork is perhaps the single most important decision when making sausage. It profoundly impacts the flavor, texture, and overall quality of your Chevalatta. Don’t hesitate to engage with your butcher; they are an invaluable resource. I vividly recall a time when I would meticulously purchase a Boston butt and separate pork fat, cutting it all myself. However, a conversation with my butcher revealed that he could prepare the pork for me, saving both time and money since I wouldn’t be paying for the bone.

When selecting pork for Chevalatta, the fat content is critical. You’ll want a ratio of approximately 70-80% lean meat to 20-30% fat. Many experienced butchers will advise against going below 25% fat to ensure a juicy and flavorful sausage. Personally, I sometimes lean towards an 80%/20% ratio for a slightly leaner option, though it’s always better to err on the side of slightly fattier when it comes to homemade sausage, as fat contributes significantly to moisture and taste. Additionally, prioritize using hard fat. Hard fat has a similar, if not firmer, texture to the meat itself and processes much more smoothly through a grinder. Soft fat, which can feel somewhat jelly-like and wet, tends to clog the grinder and can negatively affect the sausage’s final texture. For more in-depth knowledge on this topic, consider exploring resources on making homemade Italian sausage. Once you’ve secured your ideal pork, you’re ready to head home and begin the grinding process.

The Art of Grinding Pork for Superior Sausage Texture

For grinding, I rely on my trusty KitchenAid Mixer, which, paired with its dedicated grinder and sausage stuffing attachments, performs exceptionally well. Our KitchenAid has been a dependable workhorse in the kitchen for years.

Before grinding, prepare your pork by chopping it into uniform 1-2 inch square pieces. The pieces should be small enough to easily fit into the grinder’s feeding tube. To maintain the best texture during grinding, place the chopped pork on a metal tray and chill it in the freezer for about 15 minutes, along with your grinder attachment pieces. Cooling the pork prevents the fat from melting prematurely, which can lead to a stringy texture and potentially clog the grinder, requiring a messy clean-out. After attaching the grinder, select the smaller of the two grinding plate options for Italian ring sausage to achieve a finer texture. I typically use a speed setting of 6-8 on my mixer for grinding. If you’re aiming for a more traditional, coarser sausage, you might opt for the larger grinding attachment. Grind all the pork directly into a large mixing bowl, ensuring it stays as cold as possible throughout the process.

Expert Seasoning for Perfectly Flavorful Italian Sausage

Beyond the quality of the meat, the salt content is one of the most vital elements in sausage making. Proper salting is what gives the sausage its characteristic snappy texture and ensures it remains wonderfully juicy. A general guideline is to use 1-2% of the total meat weight in salt. While other seasonings contribute to the distinct flavor profile, salt is fundamental to the sausage’s structure and taste.

Once the pork has been thoroughly ground, it’s time to incorporate the remaining ingredients. Add the measured salt, grated pecorino romano cheese, fresh parsley, basil, minced garlic, and olive oil to the ground meat. Using your hands, gently but thoroughly combine all the ingredients until they are evenly incorporated throughout the meat mixture. Avoid overmixing, as this can lead to a tough sausage. Once mixed, cover the bowl tightly with plastic wrap and allow the seasoned meat to rest in the refrigerator overnight. This crucial resting period allows the flavors to meld and develop, resulting in a more complex and satisfying final product.

Mastering the Art of Sausage Stuffing for Perfect Rings

The day you plan to stuff your sausages, about an hour before you retrieve the seasoned meat from the fridge, prepare your sheep casings. Remove them from their packaging and rinse them thoroughly under warm running water. It’s crucial to do this in a large bowl, as the entire casing can easily slip down your drain if not properly contained. Ensure you rinse both the inside and outside of the casings by running water directly through them to remove any excess salt. After rinsing, allow them to soak in a bowl of warm water for 30-60 minutes; this will make them more pliable and easier to work with.

Next, set up your sausage stuffing attachment on your KitchenAid mixer, again using the smallest diameter attachment suitable for Italian ring sausage. For easier threading and to prevent tearing, lightly coat the outside of the stuffing attachment and the casings themselves with a little olive oil. Carefully thread the entire length of the casing onto the stuffer, pushing it all the way on until only about 1-2 inches remain at the end. At this point, do not tie a knot yet. Begin adding your seasoned meat to the mixer and start the machine on a low speed. Allow the meat to slowly fill the stuffer and push through to the very end of the casing. Once the casing tip is full, then tie a secure knot. This technique helps to minimize air pockets within the sausage.

Increase the stuffing speed to about 6-8, but start slowly until you get comfortable with the rhythm. The key is to maintain a consistent pressure, allowing the meat to evenly fill the casing without creating large air bubbles or over-stuffing, which could cause the casing to burst. As the sausage fills, gently guide it and begin shaping it into a ring. It is far easier to form the ring as you go rather than attempting to coil it at the very end, which increases the risk of tearing the delicate casing. Once the entire sausage is stuffed, tie a second knot at the end. Wrap your freshly made Italian ring sausages tightly in plastic wrap and place them back in the fridge overnight. This allows the meat to set, the flavors to further develop, and ensures a better texture when cooked.

Grilling Your Perfect Italian Sausage Ring (Chevalatta)

Grilling Chevalatta is the ultimate way to enjoy its rich flavors and achieve that desirable smoky char. To begin, preheat your grill to high heat, allowing it to reach a temperature between 500-600℉. Once hot, carefully place the Italian ring sausage directly on the grill grates. Immediately reduce the heat to medium. Grill the sausage for approximately 4 minutes on each side, turning it gently to ensure even cooking and beautiful grill marks. Continue grilling until the internal temperature of the sausage reaches a safe 160℉ (71°C). A meat thermometer is your best friend here! Once cooked, remove the sausage from the grill and allow it to rest for 5 minutes before slicing and serving. This resting period allows the juices to redistribute, ensuring a tender and succulent bite.

Delicious Pairings: What to Serve with Chevalatta

The versatility of Italian Ring Sausage makes it a fantastic addition to a variety of meals. Here are some of our favorite ways to enjoy this delicious Chevalatta:

• This Italian sausage ring would be an excellent complement to flavorful Maple Bacon Brussel Sprouts.
• For a light and refreshing side, Easy Steamed Artichokes are a match made in culinary heaven with this sausage.
• Elevate your sandwich game! Top this sausage with some vibrant marinated eggplant and onion, or even stack them both into a hearty sandwich.
• Serve Chevalatta alongside a pasta dish like bright lemon pasta with spinach, luxurious Mushroom Truffle Risotto, or comforting garlicky cauliflower pasta!
• As an appetizer, pair it with crispy air-fried zucchini fritters or our classic OG Italian Pasta Salad.
• Hosting a BBQ? Serve this delicious sausage alongside some of our favorite gourmet sliders, such as the Bacon Onion Jam Blue Cheese Slider or the decadent Goat Cheese and Fig Jam Burger.

Frequently Asked Questions About Homemade Italian Ring Sausage

How to reheat Italian Ring Sausage?

Ideally, you’ll eat it all in one sitting – it’s that good! But if you do have leftovers, you can microwave it gently until heated through, or for a crispier result, slice it up and fry it in a pan. Sliced, cooked sausage also makes a fantastic addition to pasta dishes!

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