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
- Meatballs
- Pizza
- Calzones
- Sausage Gravy & Biscuits
- Tortellini
- Lasagna (here and here)
- Pasta Sauce
- Spaghetti Sauce
- Quiche
- Stuffed Peppers
- Stuffed Zucchini or other squash
- Homemade Sausage McMuffins
- Quesadillas
- Chili
- Sausage Cornbread
- Soups & Stews (here and here and here)
- Bolognese
- Casseroles
- Sausage Rolls
- Hamburgers
- Breakfast Burritos
- Sausage & Egg Grits
- Breakfast Casseroles
- Sausage Egg Muffins
- Frittatas
- Cabbage Rolls
- Stromboli
- ….and more.
For More Delicious Homemade Sausage Recipes, be sure to try:
- Authentic Homemade German BratwurstÂ
- Homemade Smoked Cheddar Sausages
- Homemade Breakfast Sausage Links (or Patties)
AND our phenomenal Easy Italian Porchetta!
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.
Enjoy!
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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
- 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
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
Anonymous says
Great recipe, Kimberly! I just made it with beef to make sausage for a meatball recipe and it turned out GREAT! I had to use white wine but it was stil perfect! My girls loved them! Thank you for sharing!!!-Nicole
Kimberly Killebrew says
Fantastic, Nicole, thank you so much!
Darlene in Nova Scotia says
OMGosh, this the best Italian Sausage recipe. I have made many recipes from the internet and this is far better than all of them. I doubled the recipe, used red wine vinegar, didn’t have red wine open. The perfect combo of spices. Juicy and delicious! Thank you for sharing your recipe Kimberly.
Kimberly Killebrew says
I’m so glad, Darlene, thank you very much!
Sandy says
Made this for the 2nd time using 93% lean ground turkey. We didn’t have any wine so I added 1 Tbls. EVOO. This is the best Italian sausage seasoning recipe I’ve found so far. Makes amazing grinders!
Kimberly Killebrew says
Fantastic! I’m so glad you enjoyed it, Sandy, thank you!
LaFaye says
When searching for a good italian sausage recipe, your review helped make the choice for me. This is why. I have lived in Georgia for 29 years. Not only did you use the word grinder but also posted on my 60th birthday. By the way, italian sausage grinder only way to go. I’m so going to try this recipe and thanks for the welcomed flashback.
Scott says
Made this recipe let it sit overnight and fried it up and I wasn’t impressed. All I could taste is the wine. Will look for another recipe.
Kimberly Killebrew says
In a whole pound of meat seasoned with a ton of spices “ALL” you could taste was a single tablespoon of wine?? LOL, sounds like the Princess and the Pea, Scott. Either that or you’re using some seriously “off” wine.
Fukuryu says
Just made this recipe for the first time and it was extremely easy! I eyeballed the ingredients and am now going to wait at least 6 hours. I’ll use it in a zuppa toscana recipe. The meat smells amazing so it’s hard to wait, but I know that patience is a virtue.
Kimberly Killebrew says
Fantastic, Fukuryu, thanks for the feedback and enjoy that zuppa toscana!