Homemade Sweet Italian Sausage (Mild or Hot) Recipe
It's easy to make your own Italian-style sausage with a lot of delicious herbs and spices. Freeze for later, or refrigerate and use in your favorite recipes after 12 hours.
Very good recipe for Italian sausage! First time making sausage and recipe was a success! Easily modifiable to preferences for hot/mild Italian. Had a 8-8.5 LB boston butt/pork shoulder and ground the meat ourselves. Used dry red wine (cab) instead of red wine vinegar, but may use merlot or zin next time. Halved amount of crushed red pepper (we do not care for hot Italian). If you only have fennel seed, just crush/grind it to the amount called for in the recipe. Before you make logs/freeze it, taste test a small cooked portion the NEXT DAY (or wait at least 12 hours). Then, add additional seasonings as you see fit before freezing it. Initially, found it was too salty (and I love salt)—I used kosher salt. Left mixture in fridge overnight. Next morning cooked up another small portion—what a difference, no longer overwhelming in salt! Think it could use more oregano and thyme and maybe a tad more brown sugar, but don’t want the meat to become too sweet or herby. You can reduce the amount of salt in this re
This was a good base recipe. I used 4lbs of pork shoulder and then added 2 TBSP of toasted Fennel and a little more than 3 TBSP of brown sugar. I added a little more of each spice and a wise old Italian once told me to use 1 TBSP of salt per pound of pork. For 4 lbs I used 3 TBSP of kosher salt. This is the 2nd time I have made this and it was perfect. I also use 1TBSP of red wine vinegar per pound so I did use 4 TBSP for what I had. I also added fresh garlic, about 2 TBSP. The key to making sausage is keeping it cold. Cut shoulder into strips to feed into grinder. After you cut them stick them in a bowl and into the freezer for 30-45 minutes. Grind the sausage after that and once ground put back in a bowl for 30 minutes in the freezer without spices. Take out and flatten like a hamburger, cover the top with all of the spices and fold in. If you use the same bowl you used in the freezer the bowl will still be cold and you grind it again with the spices back into the bowl. Grinding again with the spices brea
I love this spice combo. We live outside the U.S. and we can't always find Italian sausage in the stores here, so I use this recipe for soups, sauces, etc.
I didn't pay attention to the amounts in the recipe, I just made sure to use each ingredient listed to my liking. I didn't have fennel seed so used anise seed instead. I ground some pork belly in my food processor and flavored it with the seasonings above, let it sit in the fridge at least 24 hours and cooked up the next day to go on top of homemade meat pizza. I added more brown sugar for a caramelized effect when cooking on the stove. I like sweet italian sausage for pizza. I was eating this stuff by the spoonfuls! So delicious!!
I've made this a few times to use with lean turkey. Very happy with my Turkey Italian Sausage. I tweak here and there now for stronger flavor, but there was no disappointment following the recipe amounts, as is. Have used this for Pizza, to mix with peppers and potatoes, breakfast. Nice recipe that has saved me time.
Love it! I use this as an alternate to breakfast sausage and Jimmy Dean sausage in many recipes. It works perfectly. I always omit the red wine vinegar because we don't have it on hand, and I usually skip the refrigeration too because I'm in a hurry, and it turns out fine anyway. Might be even better with those two.
Excellent recipe! I didn't use fennel, didn't have any, came out great! Thanks for sharing!
This is an excellent basic recipe. I've now made it twice. The first time, I followed the directions exactly as written using pre-ground pork from my butcher and the sausage was very good but the texture was a little dry. The second time, I ground my own using 2.5lbs pork shoulder and .5lb added pork back fat. I also used red wine instead of the red wine vinegar and added a couple of ice cubes to chill it and increase the total liquid to about 1/4 cup. I used whole fennel seed, not ground so I doubled the amount to 1 1/2 teaspoons, which I ground in a mortar and pestle with the salt and red pepper flakes. The texture was much better than my first effort due to the added fat and liquid. For a mild Italian sausage, this was everything I'd hoped for. Next time, I plan to try fresh parsley and garlic and perhaps even some chopped green onion tops. I may try adding a little ground anise as well but the recipe is fine as written except that it could use a little more liquid and added fat.
This was really good! I did it a little different from the recipe. I forgot the pepper, used Italian seasoning for the basil, oregano and thyme because that's all I had in the pantry. I also didn't use ground fennel, but fennel seed. I used one tablespoon of brown sugar. Really good! We raise pigs, and when they're sent to freezer camp, I'm going to get the meat back so I can make our own sausage, and not pay someone else for preservative filled sausage. Absolutely going to make again!