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 Should I Make My 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!
Can I Use Ground Pork or Do I Have to Grind the Meat Myself?
You can do 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.
We 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 Use Chicken, Turkey, Lamb or Other Meats Instead?
Absolutely! Use whichever meat you you prefer, this homemade sausage recipe is terrific with any of them.
How Do I Make Breakfast Sausage Instead of Italian Sausage?
So glad you asked! Here is the link to the recipe for our Homemade Breakfast Sausage (can be made into links or patties)!
Can I Freeze the 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.
What Are Some Ways I Can Use Italian Sausage?
The sky’s the limit! Here are just a few ways:
- Sausage Patties
- Sausage Links
- Sausage Gravy & Biscuits
- Lasagna (here and here)
- Pasta Sauce
- Spaghetti Sauce
- Stuffed Peppers
- Stuffed Zucchini or other squash
- Homemade Sausage McMuffins
- Sausage Cornbread
- Soups & Stews (here and here and here)
- Sausage Rolls
- Breakfast Burritos
- Sausage & Egg Grits
- Breakfast Casseroles
- Sausage Egg Muffins
- Cabbage Rolls
- ….and more.
For More Delicious Homemade Sausage Recipes, be sure to try:
- Authentic Homemade German Bratwurst
- Homemade Smoked Cheddar Sausages
- Homemade Breakfast Sausage Links (or Patties)
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.
Italian Sausage Recipe
- 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
- 2 1/2 teaspoons salt
- 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
- 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.