If you just want the flavor and don’t care too much about the casing, you can make it yourself pretty easily. Here are a couple of recipe sites that are close to how I do it.
If you want the casing, you can get started with a cheap sausage stuffer and casings off of Amazon. I’ve never done it, but I have a friend at work who makes his own sausage, and says it’s easy.
r/JapanExpatFoodFinder
You’re going to have to find a specialty shop somewhere or order online. For Japanese, sausage = シャウエッセン.
Go to Italian restaurants that serve them and ask where they buy them or if they’ll sell you some
Gyomu super. However, they’ve changed the lineup of Sausage they sell frozen. It’s either plain or with cheese. Both are disgusting imo.
There is also a Nagoya subreddit and you might find more information there.
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If you just want the flavor and don’t care too much about the casing, you can make it yourself pretty easily. Here are a couple of recipe sites that are close to how I do it.
https://www.tastesoflizzyt.com/homemade-italian-sausage-seasoning/
https://www.daringgourmet.com/italian-sausage-recipe/
If you want the casing, you can get started with a cheap sausage stuffer and casings off of Amazon. I’ve never done it, but I have a friend at work who makes his own sausage, and says it’s easy.
r/JapanExpatFoodFinder
You’re going to have to find a specialty shop somewhere or order online. For Japanese, sausage = シャウエッセン.
Go to Italian restaurants that serve them and ask where they buy them or if they’ll sell you some
Gyomu super. However, they’ve changed the lineup of Sausage they sell frozen. It’s either plain or with cheese. Both are disgusting imo.
There is also a Nagoya subreddit and you might find more information there.
https://www.themeatguy.jp/en/h021a.html