Homemade Italian Sausage Recipe

Name: Homemade Italian Sausage Recipe
Prep time: 2 h
Cook time: 10 min
Yield: 36 serving
Ingredients: 15 to 18 feet natural hog casing; 9 pounds bone-in pork shoulder; 2 tablespoons fennel seeds; 2 teaspoons coriander seeds; 1 tablespoon dry basil; 1 tablespoon dry oregano; ½ teaspoon ground nutmeg; 1 teaspoon red pepper flakes; 3 tablespoons sea salt; 1 tablespoon black pepper; 1 tablespoon paprika; 2 tablespoons sugar; 2 tablespoons grated garlic; Zest of 1 orange; 1/2 cup white wine; 1/3 cup chopped parsley; 1 1/2 cups crushed shaved ice

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5.0

60 reviews

Excellent

Prep Time
2 hrs
Cook Time
mins
Servings
36
Calories
109 kcal
Course
Main Course, Dinner
Cuisine
Italian

Homemade Italian Sausage Recipe

Frida Davis

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Learn how to make the best authentic, flavorful homemade Italian Sausage recipe from scratch that is simple to cook and delicious. I promise, you will love the flavors in this sausage and the satisfaction of making it at home.

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Ingredients

Servings

15 to 18 feet natural hog casing
9 pounds bone-in pork shoulder
2 tablespoons fennel seeds
2 teaspoons coriander seeds
1 tablespoon dry basil
1 tablespoon dry oregano
½ teaspoon ground nutmeg
1 teaspoon red pepper flakes
3 tablespoons sea salt
1 tablespoon black pepper
1 tablespoon paprika
2 tablespoons sugar
2 tablespoons grated garlic
Zest of 1 orange
1/2 cup white wine
1/3 cup chopped parsley
1 1/2 cups crushed shaved ice

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Instructions

Add the hog casing to a medium-sized bowl and cover by 4 to 5 inches with cold water, and set it aside.
Trim away the meat of the pork shoulder away from the bone and cut it into 1-inch chunks and place them into a bowl, cover them, and put them in the freezer or refrigerator to chill for 15-20 minutes.
In the meantime, add the fennel, coriander, basil, oregano, basil, oregano, nutmeg, pepper flakes, black pepper, salt, paprika, and sugar to a spice grinder and pulse 10 to 15 times to break down the fennel and coriander a bit. This does not have to be perfect.
Run the cold cubed pork through the food grinder using the medium size dye into another pan.
Add in all the spices, garlic, orange zest, white wine, parsley, and shaved ice, and mix thoroughly.
Fry a small piece of the Italian sausage and taste it to adjust any seasonings, and then place it again in the freezer or refrigerator for 15-20 minutes.
Run some water through the center of the hog casing to rinse everything out.
Attach the hog casing around the sausage filler, tie a knot at the end, run the chilled sausage through the attachment at low speed, and stuff the hog casing. Watch the video.
Tie a knot around the end of the sausage and continue stuffing until all the ingredients have been used.
Hold one filled casing in the middle and pinch it.
Next, go down about 6” inches and pinch again and twist them together.
Use one of the hanging remaining links through the whole of the two 6” links twisted together, and then repeat the process until the filled casing is tied.
Tie a double not at the end of the links and cut off any excess. Store or cook.

Notes

The key to making the best Italian sausage is keeping everything cold. Chilling the pork, grinder parts, and even the mixing bowl prevents the fat from breaking down too soon, which keeps the texture firm and juicy instead of greasy. I always freeze the cubed pork for 15-20 minutes before grinding and chill the sausage mixture before stuffing to lock in the best flavor and consistency.
Casing Tip: Each hog casing is about 2 to 3 feet long, and I can load 2 to 4 casings onto the filler tube at once to keep the process smooth.
Link Size: I like making traditional links, but if I want smaller ones, I use the method from my bangers recipe. for a tighter, more compact shape.
Seasoning Variations: I always encourage tweaking the spices to personal taste, but garlic, fennel seeds, salt, pepper, paprika, wine, and red pepper flakes are non-negotiables for authentic flavor.
Pork Bones: I never toss the leftover pork bones, I freeze them and save them for a rich homemade pork stock later.
Grinding Spices: If I don’t have a spice grinder, I use a mortar and pestle to break down the fennel and coriander for the perfect texture.
Make-Ahead: You can make this up to 3 days ahead of time. Just keep cool in the refrigerator and cover until ready to cook.
How to Store: Cover and store in the refrigerator for up to 5 days. The Italian sausage will freeze well for up to 6 months, either raw or cooked. Thaw in the refrigerator for 1 day before cooking or reheating.

Nutrition Information

Show Details

Calories 109kcal (5%) Carbohydrates 1g (0%) Protein 14g (28%) Fat 5g (8%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Cholesterol 46mg (15%) Sodium 636mg (27%) Potassium 259mg (7%) Fiber 0.4g (2%) Sugar 0.1g (0%) Vitamin A 170IU (3%) Vitamin C 2mg (2%) Calcium 20mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 36Serving

Amount Per Serving

Calories 109 kcal

% Daily Value*

Calories	109kcal	5%
Carbohydrates	1g	0%
Protein	14g	28%
Fat	5g	8%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Cholesterol	46mg	15%
Sodium	636mg	27%
Potassium	259mg	6%
Fiber	0.4g	2%
Sugar	0.1g	0%
Vitamin A	170IU	3%
Vitamin C	2mg	2%
Calcium	20mg	2%
Iron	1mg	6%