I don't buy sausage anymore! Grandma Showed Me How to Make Homemade Sausage!

I don't buy sausage anymore! Grandma Showed Me How to Make Homemade Sausage! Learn how to make authentic Pitina, a traditional Italian cured sausage from the Friuli region. This homemade Italian sausage recipe is rich, juicy, and full of deep rustic flavor—perfect for fans of cured meats, charcuterie, and traditional European cooking. This homemade Pitina sausage is slow-cooked in the oven for incredible texture, color, and tenderness. Ingredients: * 17.63 oz (500 g) pork * 7 oz (200 g) pork belly * 0.24 oz (7 g) curing salt * Black pepper * Paprika * 0.24 oz (7 g) salt * Ground garlic * A pinch of sumac * Black sesame seeds Cooking Time: 2 hours (marinating in the refrigerator) 3.5 hours (baking at 185°F / 85°C) 2 days (resting in the refrigerator after cooking) A simple but powerful cured meat recipe using curing salt, spices, and low-temperature slow baking to achieve perfect results. This is a must-try for anyone interested in Italian charcuterie, homemade sausage, and traditional Pitina recipe techniques. If you enjoyed this video, subscribe for more recipes, like the video, and leave a comment with your thoughts or questions!