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Home-made Verzini

Home-made Verzini

A tutorial on how to make your own Verzini Sausages at home - a recipe from Northern Italy!

Course Main
Cuisine Italian
Prep Time 30 minutes
Total Time 30 minutes
Author Manuela Zangara


  • 800 gms – 1.75 lbs. pork scotch fillet
  • 400 gms – 0.9 lbs. pork rashers skin removed
  • 20 gms – 1.25 tbsp salt
  • 115 ml – ½ cup red wine infused with 2 smashed garlic cloves for at least 1 hour
  • ½ tbsp freshly ground pepper
  • ¼ tsp cinnamon powder
  • ¼ tsp coriander powder
  • ¼ tsp mace powder
  • Edible sausage or thin salami casing soaked in tepid water for at least 20 minutes and rinsed


  1. Remove the garlic from the wine and keep the wine aside.
  2. Roughly chop the scotch fillet and the rashers.
  3. Grind the scotch fillet and the rashers using a 0.5 cm – 0.2 inch diameter grinder.
  4. Put the ground meat in a bowl. Add the salt, wine, cinnamon, coriander, mace powders and ground pepper and knead well.
  5. Stuff the meat mixture into the casing and tie knots every 10 to 12 cm – 4 to 5 inches.
  6. Let the verzini rest, uncovered, at 20° to 25°C (68°F – 77°F) for 24 hours before cooking or freezing them.

Recipe Notes

You can also keep the verzini to rest in the fridge before cooking them.