Italian Ring Sausage (Chevalatta)

Every Memorial Day weekend, an Italian sausage ring was a beloved appetizer, enjoyed as everyone sliced off an inch or two until it was gone. It was a delicious staple in my hometown. Now living in North Carolina, country breakfast sausage is much more common than Italian ring sausage.

Chevalatta was a special summer treat, often purchased from the butcher for family gatherings and events, making it a memorable part of those celebrations.

Ingredients for Italian Ring Sausage (Chevalatta)

• Pork (Boston butt): 5 lbs, with a composition of 75% lean meat and 25% fat, ensuring the sausage remains flavorful and moist.
• Garlic: 5 cloves, minced, to provide a robust garlic flavor that complements the meat.
• Parsley: ⅓ cup, chopped, for a fresh herbal note that brightens the overall flavor.
• Basil: ¼ cup, chopped, adding a sweet, aromatic taste typical of Italian sausage.
• Olive oil: ¼ cup, which helps to keep the mixture moist and adds richness.
• Kosher salt: 35 g (approximately 2 tablespoons), essential for seasoning and enhancing the flavor of the sausage.
• Pecorino Romano cheese: ¾ cup, grated, contributing a salty, tangy flavor that pairs well with the other ingredients.
• Sheep casings: Used for stuffing the sausage mixture, providing the traditional casing for the sausage links.

Procedure to Make Italian Ring Sausage.

Step 1: Choosing Your Pork
Select pork with 70-80% lean meat and 20-30% fat, like Boston butt. It’s best to consult your butcher for the right balance. They may even prepare it for you, saving you from paying for bones.

Step 2: Preparing the Meat
Chop the pork into 1-2 inch pieces, ensuring they fit well in your grinder. For optimal texture, place the chopped pork and grinder parts on a metal tray and freeze them for about 15 minutes. This helps keep the fat from melting during grinding.

Step 3: Grinding the Pork
Attach your grinder, such as a Kitchen Aid mixer with a grinder attachment, using the smaller grinding plate. Grind the chilled pork into a large mixing bowl at a speed of 6-8. This ensures a fine texture suitable for sausage.

Step 4: Seasoning the Pork
Measure salt at 1-2% of the total weight of the meat for juiciness and flavor. Add minced garlic, chopped parsley, basil, olive oil, and grated cheese to the ground meat. Mix by hand until all ingredients are well combined. Cover and refrigerate overnight to meld the flavors.

Step 5: Preparing the Casings
Rinse sheep casings thoroughly in warm water to clean them. Soak the casings in a bowl of warm water for 30-60 minutes to soften them, preventing tears during stuffing.

Step 6: Stuffing the Sausage
Set up the sausage stuffing attachment with the smaller opening. Apply a little olive oil to both the casings and the stuffer. Thread the casing onto the stuffer, leaving the end open for filling. Slowly add the meat mixture while operating the mixer at low speed, ensuring minimal air is trapped inside.

Step 7: Shaping and Tying the Sausage
As you stuff the casing, shape it into a ring. Tie a knot at the open end after filling to seal it. You can tie additional knots along the sausage to form links, ensuring the casing remains taut without tearing.

Step 8: Grilling the Sausage
Preheat your grill to high heat (500-600℉). Once heated, reduce the temperature to medium and place the sausage on the grill. Cook for about 4 minutes per side or until the internal temperature reaches 160℉. Allow the sausage to rest for 5 minutes before serving.

What can we serve with Chevalatta?

Chevalatta, the flavorful Italian sausage ring, pairs beautifully with a variety of dishes. For a delightful side, consider serving it with Maple Bacon Brussels Sprouts or Easy Steamed Artichokes—both complement the sausage perfectly.

For toppings, try marinated eggplant and onion, which add a tangy contrast, or create a delicious sandwich featuring these ingredients. Chevalatta also goes well with lemon pasta with spinach, Mushroom Truffle Risotto, or garlicky cauliflower pasta for a more substantial meal.

If you’re hosting a BBQ, serve the sausage alongside some crowd-pleasers like Bacon Onion Jam Blue Cheese Sliders or Goat Cheese and Fig Jam Burgers. You could also present it as an appetizer with crispy air-fried zucchini fritters or classic Macaroni Salad. Each option enhances the rich flavors of the sausage while adding variety to your meal!