Homemade Italian Sausage Recipe

Homemade Italian sausage is a type of ground pork that’s typically seasoned with garlic and fennel seeds. It comes in two main varieties: sweet and hot. The hot version includes spicy red pepper for a kick, while the sweet version is milder, lacking any heat. Italian sausage is a favorite pizza and Pasta topping, often found in chunky pieces or as sliced links.

It seems that Italian sausage makes an appearance at nearly every holiday gathering, whether it’s mixed into a sauce or grilled and served in a bun. My recipe strikes a balance between the sweet and hot varieties, using complementary ingredients to create a rich, flavorful dish.

Ingredients used in Making Italian Sausage

• Pork: Use 2 pounds trimmed pork shoulder or pork butt, adding ½ pound pork belly for extra fat.
• Spices: Combine 1 tablespoon each of fennel seeds, basil, and oregano; 1 teaspoon each of red pepper flakes and paprika; ¼ teaspoon nutmeg; and ½ teaspoon ground coriander.
• Parsley: Add ¼ cup finely chopped fresh parsley for flavor and freshness.
• Garlic: Incorporate 4 cloves of finely minced garlic for rich flavor.
• Casing: Use 10-12 feet of natural hog casing, rinsed and soaked.
• Wine: Add ½ cup of Italian white wine (like Pinot Grigio) or substitute with red wine.
• Orange: Use the zest of 1 orange for a unique citrus flavor.
• Sugar: Include 1 tablespoon of granulated sugar to balance spiciness.
• Ice: Use 1 cup of shaved ice to keep the mixture moist.

Procedure to Make Homemade Italian Sausage

Step 1: Prepare the Casings

Soak the hog casings in a medium-sized bowl filled with cold water, covering them by 4 to 5 inches. Let them sit while you prepare the meat.

Step 2: Trim and Chill the Pork

Remove the meat from the pork shoulder, cutting it away from the bone. Chop the meat into 1-inch chunks and place them in the freezer or refrigerator for 15-20 minutes to chill. This helps during the grinding process.

Step 3: Prepare Ingredients

While the pork is chilling, gather and prepare your spices, garlic, orange zest, parsley, and shaved ice. Keep the ice in the freezer until you’re ready to mix everything.

Step 4: Set Up the Grinder

Assemble your meat grinder by attaching the auger, blade, dye, and tightening ring. Ensure everything is securely in place for a smooth grinding process.

Step 5: Grind the Pork

Run the chilled pork through the grinder using the medium-sized dye, collecting it in a pan. After grinding, mix in all the prepared spices and ingredients thoroughly to ensure even flavor distribution.

Step 6: Test the Flavor

Cook a small portion of the sausage mixture in a pan to taste and adjust the seasonings as needed. Once satisfied, return the mixture to the freezer or refrigerator for another 15-20 minutes to keep it cold.

Step 7: Stuff the Sausages

Rinse the hog casings with water to clean them. Attach one end to the sausage filler and tie a knot at the end. Begin stuffing the casings with the sausage mixture at a low speed. Pinch and twist the filled casing into links, tying knots at the ends to secure them. Make a double knot at the end of the last link and trim any excess casing.

Make-Ahead and Storage

You can prepare the sausage up to 3 days in advance; just store it covered in the refrigerator. For longer storage, it can be kept in the refrigerator for up to 5 days or frozen for up to 6 months, either raw or cooked. Thaw in the refrigerator for 24 hours before cooking or reheating.

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