Italian Sausage Recipe
User Reviews
4.9
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Prep Time
15 mins
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Total Time
15 mins
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Servings
8 servings
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Calories
180 kcal
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Course
Condiments
Italian Sausage Recipe
Description
The Italian Sausage Recipe starts with 1 pound of freshly ground pork butt or a preferred ground meat. Garlic and fresh parsley are finely minced and combined with sweet Hungarian paprika, toasted and coarsely cracked black peppercorns and fennel seeds, onion powder, and optionally red pepper flakes for mild heat. Dried thyme, rosemary, oregano, and ground sage contribute herbal notes. Red wine adds moisture and complexity, while salt seasons the blend.
The ingredients are thoroughly mixed by hand or with a mixer paddle attachment and chilled for at least six hours or overnight to meld flavors. The texture is moist but firm, suitable for shaping into patties, links, or crumbles. Toasting the spices enhances aroma and flavor, creating a balanced savory sausage with subtle herb and spice highlights.
The sausage mixture can be refrigerated up to three days or frozen well-wrapped for up to three months, allowing for flexible use in various dishes such as grilling, sautéing, or pasta sauces.
Ingredients
- 1 pound pork butt freshly ground, well-marbled
- pork pre-packaged ground
- pork can substitute ground chicken, turkey or meat of choice
- 1 tablespoon garlic finely minced
- 1 tablespoon parsley finely chopped, fresh
- 1 tablespoon red wine
- 1 tablespoon paprika sweet, Hungarian
- 1 to 2 teaspoons salt (start with less and fry a little of the sausage mixture and taste to decide if you want to add more)
- 1 1/2 teaspoons black peppercorn toast in a dry skillet for a minute or two until fragrant for maximum flavor, coarsely cracked
- 1 teaspoon fennel seeds toast in a dry skillet for a minute or two until fragrant for maximum flavor, coarsely cracked
- 1 teaspoon onion powder
- 1/2 teaspoon red pepper flakes (omit if you want a mild sausage)
- 1/4 teaspoon thyme dried
- 1/4 teaspoon rosemary dried
- 1/4 teaspoon oregano dried
- 1/4 teaspoon sage dried ground
Instructions
- Place the ground meat in a bowl and add all remaining ingredients. Use your hands or a stand mixer paddle attachment to thoroughly combine the ingredients. Wrap and chill for at least 6 hours before using, preferably overnight for best flavor.The sausage will keep in the fridge for 3 days or can be frozen, well wrapped, for up to 3 months. Makes 1 pound of ground sausage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Serving | 2ounces | |
| Calories | 180kcal | 9% |
| Carbohydrates | 2g | 1% |
| Protein | 14g | 28% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 34mg | 11% |
| Sodium | 622mg | 26% |
| Potassium | 243mg | 5% |
| Fiber | 1g | 4% |
| Vitamin A | 518IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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