Homemade Italian Sausage Recipe
User Reviews
5
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Prep Time
2 hrs
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Cook Time
10 mins
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Servings
36
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Calories
109 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
Homemade Italian Sausage Recipe
Description
Homemade Italian Sausage Recipe starts with chilled pork shoulder, ground medium-coarse, then blended thoroughly with a distinctive blend of spices including fennel seeds, coriander, basil, oregano, nutmeg, red pepper flakes, paprika, garlic, and orange zest. White wine and chopped parsley help bind and flavor the mixture. The sausage is carefully stuffed into natural hog casings soaked and rinsed beforehand for optimal texture and shape. The cold ingredients and tools prevent the fat from melting, preserving the sausage's firm, juicy quality. A test fry of a small piece informs seasoning adjustments before stuffing.
The flavor profile combines savory, herbal notes with a subtle sweetness from sugar and bright citrus tones from orange zest, balanced by mild heat from red pepper flakes. The method yields links suitable for frying, grilling, or incorporating into recipes needing flavorful sausage. The natural casings provide traditional texture and snap.
This recipe includes tips for casing handling, link sizing, and seasoning variations to adapt the sausage to preference. Leftover pork bones can be saved for stock, making use of all ingredients. The sausage mixture can be made ahead and stored refrigerated for up to 3 days or frozen for longer storage. Finished sausages also freeze well. Overall, it is a comprehensive approach to creating classic Italian sausage with attention to detail in seasoning and texture.
Keeping all components cold and working quickly during grinding and mixing is key for optimal texture. Grinding spices slightly coarser preserves their flavor and mouthfeel. Chilling the sausage mixture before stuffing helps maintain the right consistency and flavor balance.
Ingredients
- 15 to 18 feet natural hog casing
- 9 pounds pork shoulder bone-in
- 2 tablespoons fennel seeds
- 2 teaspoons coriander seeds
- 1 tablespoon basil dry
- 1 tablespoon oregano dry
- ½ teaspoon ground nutmeg
- 1 teaspoon red pepper flakes
- 3 tablespoons salt sea salt
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 2 tablespoons sugar
- 2 tablespoons garlic grated
- orange zest of 1
- 1/2 cup white wine
- 1/3 cup parsley chopped
- 1 1/2 cups ice crushed shaved
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
- Keep all ingredients and equipment cold to maintain texture and prevent fat smearing.
- Soak and rinse hog casings thoroughly before stuffing to remove salt and avoid breaks.
- Test a small cooked piece of sausage to adjust seasoning as needed before stuffing.
- Store sausage mixture covered in the refrigerator for up to 3 days, or freeze for longer storage.
- Finished sausages freeze well; thaw overnight in refrigerator before cooking.
- Leftover pork bones are useful for making rich homemade stock later.
- Spices can be ground coarsely with a spice grinder or mortar and pestle for the best texture.
- Link size can be adjusted using casing twists depending on preference.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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