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.
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.
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.
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