Authentic Homemade Italian Sausage (No Special Equipment Needed)
User Reviews
5
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
24
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Calories
203 kcal
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Course
Main Course
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Cuisine
Italian
Authentic Homemade Italian Sausage (No Special Equipment Needed)
Description
The recipe starts by chopping pork butt into chunks before mixing with a dry seasoning blend of salt, cayenne pepper, fennel seed, paprika, crushed red pepper, garlic, parsley, and black pepper. Red wine is added to enrich and tenderize the meat but can be omitted. The meat is combined thoroughly, optionally marinated, then ground using a meat grinder or food processor to achieve a fine, sausage-like texture.
The seasoning mix creates a spicy, herbaceous profile with heat from the cayenne and crushed red pepper balanced by the licorice-like fennel seed and fresh parsley. Garlic adds pungency, and fresh cracked black pepper heightens the aroma. This mixture is suitable for forming traditional sausages or other preparations.
The sausage should be used within 48 hours or frozen for extended storage. Testing the seasoning by cooking a small portion first helps ensure desired flavor before cooking the entire batch.
Ingredients
- 4 pounds pork well marbled
- 4 tablespoons red wine omit if desired
- 1 tablespoon salt
- 1 teaspoon cayenne pepper
- 1/2 teaspoon fennel seed
- 1 tablespoon paprika
- 1 teaspoon crushed red pepper
- 2 tablespoons garlic chopped
- 2 tablespoons parsley fresh, chopped
- 2 teaspoons black pepper freshly cracked
Instructions
- Chop pork butt into pieces that are 1 to 2 inches large. Add to a bowl.
- In the bowl add dry red wine, salt, cayenne pepper, fennel seed, paprika, crushed red pepper, garlic, chopped parsley, and cracked black pepper.
- Stir the mixture to combine, and coat the meat evenly. If desired covered with plastic and allow the meat to marinate for a few hours before grinding.
- Pass the meat with a meat grinder fitted with the medium-sized die. Or place the meat into a food processor in small batches and process until finely ground.
- You can test the seasoning by cooking a small portion of the sausage, if desired adjust for seasoning. Sausage should be used within 48 hours or can be frozen for use later.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 203 kcal
% Daily Value*
| Calories | 203kcal | 10% |
| Carbohydrates | 0g | 0% |
| Protein | 12g | 24% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 54mg | 18% |
| Sodium | 334mg | 14% |
| Potassium | 229mg | 5% |
| Fiber | 0g | 0% |
| Sugar | 0g | 0% |
| Vitamin A | 210IU | 4% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 13mg | 1% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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