Italian Sausage Recipe
Bright, savory, and bursting with fennel seed and garlic, this Italian Sausage Recipe brings a taste of Tuscany right to your table.
Life at the dinner table should be fun, right? So let me tell you about this Italian sausage blend—it’s not just any pork mix. It’s the homemade magic that makes a simple spaghetti dinner feel like a family feast on a warm summer night. I first whipped this up when my cousins came over for our July potluck, and believe me, the fireworks paled next to the flavor. Instead of store jars or pre-made links, I like grinding fresh pork shoulder, tossing in toasted fennel seed, minced garlic, and a splash of white wine, then letting it rest. The result? Juicy, aromatic sausage perfect alongside spaghetti, meatballs, or sliced bell peppers for a fresh twist.
What sets this apart is the balance: you get the sweet warmth of fennel seed, a hint of heat (adjustable with red pepper flakes), and the kind of pop-you-go-back-for-more texture only homemade sausage can deliver. Plus, by making it yourself you control every gram of salt, each clove of garlic, and every slice of pepper—talk about a healthy upgrade. It freezes beautifully too, so you can batch-make multiple pounds, pack them in freezer bags, and bliss out on Italian flavor any weeknight you fancy. And yes, that tangy tomato sauce you simmer with these links? I’ve included my favorite quick recipe below, but feel free to grab a jar if you’re pressed for time.
Why You’ll Love This Recipe
• Completely homemade—no mystery fillers or weird preservatives
• Adjustable spice level—mild to fiery, your call
• Uses simple pantry staples like garlic, fennel seed, and pork
• Perfect for spaghetti night or sausage-and-peppers subs
• Batch-friendly—make a big batch and freeze for future meals
• Yields juicy, tender sausage with just the right snap
• Versatile—swap into meatball recipe or crumble over pizza
• Great weekend project for both new and seasoned cooks
Ingredients
• 3 lb pork shoulder, well-chilled and cut into 1″ cubes (ask butcher for 80/20)
• 2 Tbsp fennel seed, lightly toasted then crushed (sub: 1½ Tbsp fennel pollen)
• 4 garlic cloves, minced (about 1½ Tbsp; local farm garlic best)
• 1 Tbsp kosher salt (Morton recommended)
• 2 tsp freshly ground black pepper
• 1 tsp red pepper flakes (optional—add more for heat)
• 2 Tbsp chopped fresh parsley (flat-leaf for bright flavor)
• 2 Tbsp dry white wine or cold water (helps bind meat)
• Natural hog casings, soaked and rinsed (about 10 ft) – optional if you want links
Tips for ingredients:
– Pork shoulder: look for nice marbling. Good fat = juicy sausage.
– Fennel seed: toasting unlocks its sweet-anise character.
– Casings: skip them if you prefer patties or crumbles.
Directions
- Chill everything: meat, bowl, grinder parts—cold keeps fat firm and texture perfect.
- Toast fennel: warm a skillet, add seeds, swirl until fragrant (2 min), then crush.
- Grind pork: use a 3/8″ plate, grind twice; or pulse in a food processor without over-processing.
- Season: mix pork, salt, pepper, red flakes, fennel, garlic, parsley, and wine; knead 2 min until sticky.
- Taste-test: fry a small patty, adjust seasoning before stuffing the rest.
- Stuff: fill casings with a sausage stuffer, twisting every 6 inches; or form 8–10 patties.
- Rest: refrigerate links at least 2 hours, ideally overnight, for flavors to deepen.
Servings & Timing
Makes about 20 Italian sausage links (feeds 8–10).
Prep Time: 30 min (plus chilling supplies)
Rest Time: 2 hr minimum (overnight best)
Cook Time: 10–15 min per batch on stove or 20 min under broiler
Total Time: ~3 hr (including chill); active time ~45 min
Variations
• Spicy ’N Sweet: Add 2 Tbsp brown sugar and swap red pepper flakes for Calabrian chili.
• Herb Lover’s Twist: Stir in 1 Tbsp chopped rosemary and thyme with parsley.
• Turkey Sausage: Use ground turkey dark meat + 2 Tbsp olive oil for richness.
• Cheese-Stuffed Links: Drop mozzarella cubes into casings before twisting.
• Bell Pepper Patties: Mix in finely diced red bell peppers, shape into breakfast-sized rounds.
• Vegan Style: Swap in plant-based crumbles, 1 Tbsp nutritional yeast, 1 tsp liquid smoke.
Storage & Reheating
Refrigerate fresh links in an airtight container up to 3 days. Freeze in zip-top bags (remove air) up to 3 months. Thaw overnight in fridge.
Reheat by simmering in tomato sauce 8–10 minutes or baking at 350°F for 12 minutes. Patties warm on skillet over medium heat, covered.
Make-ahead: Assemble and stuff in the morning, rest in fridge, cook that evening for peak flavor.
Notes
Keep everything cold—warm fat = crumbly sausage. Don’t rush fennel toasting; flavor blooms with a little heat. If mix seems dry, add a splash more wine or water. Resting overnight isn’t just nice—it’s magic for moisture and depth. And if links wrinkle while cooking, a quick dip in warm water smooths them right out.
FAQs
Q: Can I use pre-ground pork?
A: You can, but fresh-ground from a butcher or home grinder yields a firmer texture and brighter flavor.
Q: How do I know sausages are done?
A: They reach an internal temp of 160°F—use a meat thermometer to be sure.
Q: What if I don’t have hog casings?
A: Form patties or crumble the mix into sauces—still delicious on spaghetti or pizza.
Q: Can I freeze uncooked links?
A: Yes—freeze them on a tray first to prevent sticking, then store in a sealed bag.
Q: How spicy is this by default?
A: Medium—omit or cut back red pepper flakes to keep things mild for kids.
Q: Can I grill these?
A: Sure—grill over medium heat for 10–12 minutes, turning often for even char.
Q: Is nitrate-free sausage safe?
A: Absolutely—fresh sausage is safe if cooked thoroughly; nitrates mainly affect color and shelf life.
Q: Can I mix in other meats?
A: Yes—try substituting 1 lb veal or beef for a classic blend with 2 lb pork.
Conclusion
This Italian Sausage Recipe is all about bold flavor—garlic, fennel seed, and just enough spice to keep you smiling. It’s surprisingly simple to make, flexible for weeknight dinners, and impressive enough to share with guests. Give it a whirl, then drop a comment below or tag me on Instagram with #HomemadeItalianSausage—I can’t wait to hear how yours turns out!
Looking for more? Check out my hearty spaghetti and meatballs recipe next for the ultimate Italian comfort feast.
Italian Sausage Recipe
Ingredients
- 3 lb pork shoulder well-chilled and cut into 1" cubes (ask butcher for 80/20)
- 2 Tbsp fennel seed lightly toasted then crushed (sub: 1½ Tbsp fennel pollen)
- 4 garlic cloves minced (about 1½ Tbsp; local farm garlic best)
- 1 Tbsp kosher salt (Morton recommended)
- 2 tsp freshly ground black pepper
- 1 tsp red pepper flakes (optional—add more for heat)
- 2 Tbsp chopped fresh parsley (flat-leaf for bright flavor)
- 2 Tbsp dry white wine or cold water (helps bind meat)
- natural hog casings, soaked and rinsed (about 10 ft) optional if you want links
Instructions
- Meat, bowl, grinder parts—cold keeps fat firm and texture perfect.
- Warm a skillet, add seeds, swirl until fragrant (2 min), then crush.
- Use a 3/8" plate, grind twice; or pulse in a food processor without over-processing.
- Mix pork, salt, pepper, red flakes, fennel, garlic, parsley, and wine; knead 2 min until sticky.
- Fry a small patty, adjust seasoning before stuffing the rest.
- Fill casings with a sausage stuffer, twisting every 6 inches; or form 8–10 patties.
- Refrigerate links at least 2 hours, ideally overnight, for flavors to deepen.
