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Homemade Italian Sausage Recipe
5 from 60 votes

Homemade Italian Sausage Recipe

This homemade Italian sausage brings together coarsely ground pork shoulder with a fragrant mix of fennel seeds, coriander, garlic, and warm spices like nutmeg and paprika. The addition of orange zest and white wine adds a subtle brightness. The cold mixing and grinding process helps maintain a firm and juicy texture, essential for quality sausage. This recipe suits cooks wanting to make authentic links with control over seasoning and natural casings.

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

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

    Cup of Yum
  1. Add the hog casing to a medium-sized bowl and cover by 4 to 5 inches with cold water, and set it aside.
  2. 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.
  3. 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.
  4. Run the cold cubed pork through the food grinder using the medium size dye into another pan.
  5. Add in all the spices, garlic, orange zest, white wine, parsley, and shaved ice, and mix thoroughly.
  6. 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.
  7. Run some water through the center of the hog casing to rinse everything out.
  8. 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.
  9. Tie a knot around the end of the sausage and continue stuffing until all the ingredients have been used.
  10. Hold one filled casing in the middle and pinch it.
  11. Next, go down about 6” inches and pinch again and twist them together.
  12. 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.
  13. 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

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%)

Nutrition Facts

Serving: 36 Serving

Amount Per Serving

Calories 109

% 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.