Italian Sausage Recipe
This post may contain affiliate links. See my disclosure policy.
This homemade Italian sausage recipe not only enables you to maintain full control over the quality of your sausage, it also tastes WAY better than store-bought! It’s super easy to make and you can double our triple the recipe and freeze it so you always have sausage on hand!
Ground sausage is something a vast variety of recipes call for; everything from soups and stews to pizza, calzones, meatballs, pastas, finger foods, hors d’oeuvres….it’s a staple ingredient and one you can make yourself so easily. Not only that, this homemade Italian sausage recipe tastes at least a hundred times better than any store-bought stuff! Additionally, since you have full control over what goes in it – and what doesn’t – you can trust this sausage will be the highest quality.
Why Make Your Own Ground Sausage?
You have FULL control over what is in it. And what is not. If you’re grinding your own meat you also have direct control over the quality of the meat itself as well as the ratio of muscle meat to fat. And then of course there are the seasonings: Most store-bought sausage contains things like corn syrup, MSG and that ever cryptic ingredient “flavorings” which could mean practically anything.
Making your own sausage is an empowering way of maintaining control over what you consume. And it tastes a whole lot better, too!
Pre-Ground Pork vs. Grinding It Yourself
You can use either. The easiest option is to buy quality ground pork and simply add the seasonings. If you prefer to have full control over the quality of meat and the muscle-to-fat ratio you can grind your own.
I use and recommend the STX International Turbo Force Electric Meat Grinder. It comes with a 3-year warranty, great reviews, and is all around the best value for the money. If you’re making occasional small amounts the KitchenAid Meat Grinder Attachment is another option.
Can I Substitute Other Ground Meats?
Absolutely! You can use chicken, turkey, pork, lamb, or game. This homemade sausage recipe is terrific with any of them.
Can I Freeze Italian Sausage?
Of course! For convenience you can double or triple the quantity and then freeze it in 1/4 pound, 1/2 pound or whatever amount packages so you can simply grab what you need when you need it. No need to make a trip to the store.
Ways to Use Italian Sausage
The sky’s the limit in terms the number of ways you can use your homemade Italian sausage. Here are just a few ideas:
- Sausage Patties and Sausage Links (use hog casings for large sausage and sheep casings for small sausages)
- Meatballs
- Pizza, Calzones, Stromboli and Quesadillas
- Sausage Gravy
- Lasagna (here and here)
- Spaghetti Sauce and Bolognese
- Quiche
- Stuffed Peppers, Stuffed Zucchini or other squash
- Homemade Sausage McMuffins
- Chili (try my Instant Pot Chili)
- Sausage Cornbread
- Soups & Stews (try my Tuscan White Bean and Sausage Soup, Black Eyed Pea Soup, Tortellini Minestrone Soup and Italian Wedding Soup)
- Breakfast Casseroles, Frittatas, and Breakfast Burritos
- Sausage Rolls
- Sausage & Egg Grits
- Cabbage Rolls
Italian Sausage Recipe
Let’s get started!
If you’re doing it yourself, grind the meat. Otherwise use ground pork or meat of choice from the store/butcher.
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.
Use in any recipe that calls for ground sausage.
Enjoy!
For More Delicious Homemade Sausage Recipes, be sure to try my:
- German Bratwurst
- British Bangers
- Homemade Smoked Cheddar Sausages
- Homemade Breakfast Sausage Links (or Patties)
Save This Recipe
Enter your email address and we’ll send it straight to your inbox!
Italian Sausage Recipe
Ingredients
- 1 pound freshly ground well-marbled pork butt*
- OR pre-packaged ground pork*
- *can substitute ground chicken, turkey or meat of choice
- 1 tablespoon finely minced garlic
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon red wine
- 1 tablespoon sweet Hungarian paprika
- 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 coarsely cracked black peppercorns (toast in a dry skillet for a minute or two until fragrant for maximum flavor)
- 1 teaspoon coarsely cracked fennel seeds (toast in a dry skillet for a minute or two until fragrant for maximum flavor)
- 1 teaspoon onion powder
- 1/2 teaspoon red pepper flakes (omit if you want a mild sausage)
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried ground sage
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
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
I’m making a lasagna dinner for about 20 Marines at the US Embassy where my husband is stationed, for the love of my own soldier boy, and as a thank you for their service so far from home. And I believe your Italian sausage recipe is the perfect one.
Bless you!
Thank you so much, Dawn, I’m thrilled that you liked the sausage! It’s a great choice to add to the lasagna to give it a major flavor boost. Thank you for your service to these Marines <3
Great recipe! I only buy pork from local, Christian farmers if I can help it, so I can trust I am getting a healthy and delicious product. You can seriously taste the difference, and there’s no added water so it’s much easier to brown without the meat first boiling in its own “juices” and then drying out. Better texture and less shrinkage too.
Italians also love using white wine in their sausage meat; omit the paprika and substitute white for red wine if you want to go for a less robust, more delicate taste. For instance, in ravioli con burro e salvia this is what I do in my Italian sausage.
Thanks so much, Bronze, I’m happy you enjoyed the sausage!
Will it make a big difference if I use regular paprika instead of Hungarian paprika? Thanks
Hi Norm, no it won’t make a difference. If we were talking about the Hungarian goulash, then YES, but not this :)
Wow! I am so impressed! I have been put on a 1500mg. sodium diet, which pretty much eliminates things like bacon and sausage. I LOVE sausage! Brats, Italian sausage, breakfast sausage, you name it. I made this as written but put only a 1/2 tsp. salt in it. It turned out great! It seemed like enough to me, but I have been eating low sodium now for a couple of months. I guess I’m getting used to it. Hubby did add some salt at the table. Next on my list is a good breakfast sausage recipe!
Fantastic, Cathy! YES, it’s the pre-prepared, processed foods that are the big culprits for high sodium levels (and many other things) and making things from scratch gives you ALL the control over that. I’m so glad you found and enjoyed this recipe, thank you! <3
This is my “go to”. I don’t bother with italian sausage from the store anymore. When we order a pig, I get all regular sausage and just season it with this, as needed. I’ve been using it for years. I’m redoing my recipe system and decided to leave a review since I was here.
I’m so happy this has become your go-to, Carrie, thank you so much for taking the time to leave feedback!
I love this one, it has turned into a family favourite. My best version is to chop the meat as finely as I can with my sharpest knife (don’t have a grinder, and the food processor is not the same). A little extra fennel and make walnut-sized balls, roll in flour and brown before simmering long and slow in a rich tomato sauce. Serve with spaghetti and shave some parmigiano on top.
Thank you so much, Pete! Your meatball rendition sounds absolutely fabulous!
Do you have instructions for placing this delicious sounding mixture into casing?
Hi Roland! Yes, you’ll follow the same process as for making these Breakfast Sausages: https://www.daringgourmet.com/homemade-breakfast-sausage-links-or-patties/. If you prefer a thicker sausage (larger diameter) you’ll follow the same process and just use hog casings instead of sheep casings.
What can you substitute for the wine?
Hi Missy, there isn’t really a substitute but you can simply omit it.