Italian Sausage Recipe

Kimberly Killebrew

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!

Print Recipe

4.88 from 49 votes

Prep Time 15

Total Time 15

Course Ingredient

Cuisine American, Italian

Servings servings

Calories 180 kcal

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

Keyword Italian Sausage Recipe

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