Italian Sausage Recipe
User Reviews
5
Italian Sausage Recipe
Description
The Italian Sausage Recipe centers on finely ground pork shoulder mixed thoroughly with kosher salt, coarsely ground black pepper, and sugar, which help balance seasoning and enhance flavor. A distinctive spice blend including fennel seed, caraway seeds, coriander, fennel pollen, oregano, and basil contributes both aromatic and herbal notes typical of Italian-style sausage. Adding white wine or cold drinking water binds the mixture and adds moisture, making the filling sticky enough to hold shape when stuffed.
The meat mixture is stuffed into hog casings sized 28 to 36 mm, tied into 5-inch links, then recommended to cook before serving to develop flavor and proper texture. Preferred cooking methods are pan-frying, grilling, or air-frying to achieve a desirable browned exterior and fully cooked interior.
Variations within regulations can include using beef or veal, adding cayenne pepper for heat, or incorporating other spices like anise and paprika, as well as vegetables like peppers and onions. Refrigeration or freezing preserves the sausage if not used immediately, with freezing viable up to three months.
Ingredients
- 2000 g pork shoulder about 4.4 lbs
- 26 g kosher salt about 1.5 Tbsp
- 4 g black pepper about 2 tsp, coarsely ground
- 4 g sugar about 1 tsp
- 6 g fennel seed about 4 tsp, coarsely crushed in a mortar
- 2 g caraway seeds about 1 tsp, coarsely crushed in a mortar
- 2 g Coriander about 1 tsp, coarsely crushed in a mortar
- 1 g fennel pollen about 1/2 tsp; omit if you don't have it
- 1 g oregano about 1.5 tsp
- 1.5 g basil about 1 heaping tsp
- 118 g white wine 1/2 cup; cold; or cold drinking water, dry
Instructions
- Grind the meat through ⅜” (10 mm) plate.
- Add the spices, wine or water, and mix well, until the mixture becomes sticky.
- Stuff into 28 - 36 mm hog casings and tie into 5” (12 cm) links.
- If not cooking immediately, refrigerate, or vacuum seal and freeze for up to 3 months.
- Cook before serving. Best pan-fried, grilled or air-fried.
Notes
- The recipe permits variations such as using beef, veal, or a combination instead of pork shoulder.
- Add 2 teaspoons cayenne pepper for medium hot or 4 teaspoons for hot Italian sausage.
- Additional spices like anise, paprika, and ingredients like fresh or dehydrated onions, garlic, parsley, and red or green peppers can be included for flavor variations.
- For storage, refrigerate if using soon or vacuum seal and freeze sausages for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12sausages
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Calories | 164kcal | 8% |
| Carbohydrates | 1g | 0% |
| Protein | 20g | 40% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 68mg | 23% |
| Sodium | 918mg | 38% |
| Potassium | 374mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 22IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 30mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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