Homemade Italian Sausage (Hot or Sweet)
This easy Italian sausage recipe is made with ground pork, fennel, garlic, and herbs. Create sweet or spicy sausage in minutes!
Servings: 6 links
Calories: 420kcal
Equipment
- meat grinder with sausage stuffer (optional)
Ingredients
- 2 lb ground pork (20% to 30% fat)
- 6 cloves garlic
- 2 teaspoon sea salt
- 1 teaspoon black pepper
- 2 teaspoon paprika
- 2 teaspoon dried oregano
- 2 teaspoon dried basil
- 2 teaspoon dried Italian parsley
- 2 teaspoon red pepper flakes (optional)
- 2 tablespoon fennel seeds
- 2 tablespoon red wine (or vinegar)
Instructions
- Add ground pork and crushed garlic to a mixing bowl. Sprinkle with salt, black pepper, paprika, oregano, basil, parsley, and red pepper flakes, if using.
- Toast fennel seeds in a skillet over medium heat until fragrant (around 30 to 60 seconds). Crush with a mortar and pestle to release the flavor, then add to pork mixture.
- Add wine/vinegar and gently mix the pork mixture with your hands just until combined. Don't over-mix or your Italian sausage will have a dense texture.
- Cover with plastic wrap and refrigerate for a few hours or overnight to allow the flavors to develop. Cook as desired, crumbled, in sausage patties, or on pizza. Optionally, stuff into casings.
Notes
- Lean sausage is a disappointment waiting to happen. Aim for about 20-30% fat for juicy, flavorful results.
- Lightly toasting fennel seeds before grinding wakes up the oils and boosts the classic Italian sausage flavor.
- If you can, refrigerate the sausage mixture for a few hours (or overnight). The seasoning settles in, and everything tastes more cohesive.
- Cook a small test piece first and adjust seasoning if needed.
- Store Italian sausage in the refrigerator, in an airtight container, for up to 3 days, or freeze in freezer bags for up to 3 months.
Nutrition
Serving: 1Serving | Calories: 420kcal | Carbohydrates: 4g | Protein: 26g | Fat: 33g | Saturated Fat: 12g | Cholesterol: 109mg | Sodium: 874mg | Potassium: 536mg | Fiber: 2g | Sugar: 0.2g
