Homemade Italian Sausage Recipe
This Homemade Italian Sausage is made with ground pork, Italian sausage seasoning, garlic, fennel, and a few pantry ingredients for flavorful sausage you can cook as crumbles or shape into patties. The homemade seasoning gives the meat the classic fennel-forward flavor of Italian sausage, while resting the mixture allows the flavors to meld. Ready to cook in about 10 minutes once the sausage has rested, this easy recipe is perfect for pasta, pizza, soups, sandwiches, and more.
Servings: 8 servings
Ingredients
- 2 pounds ground pork preferably with 20% fat for juiciness or substitute with ground turkey, chicken, lamb, or beef
- 2 ½ teaspoons Homemade Italian Sausage Seasoning
- Salt and black pepper to taste
- 1-2 tablespoons dry red wine or substitute with beef broth for a non-alcoholic version
- ¼ teaspoon red pepper flakes or cayene pepper optional for extra Spicy or Hot Italian sausage
Instructions
- Prepare the Meat – In a large mixing bowl, add the ground meat of your choice. Pour in red wine or beef broth to help keep the sausage juicy and enhance flavor.
- Season the Sausage – Sprinkle the Italian Sausage Seasoning evenly over the meat. Add salt and black pepper to taste, adjusting as needed.
- Mix Thoroughly – Use your hands or a spoon to gently mix everything together. Be careful not to overwork the meat, as this can make the sausage dense.
- Cover & refrigerate at least 5 hours or up to 24 hours.
Use Immediately or Store –
- For sausage crumbles: Cook immediately in a skillet over medium heat, breaking it apart as it browns.
- For sausage patties: Shape into small patties and cook for 3-4 minutes per side until golden brown.
- For sausage links: If using casings, stuff the mixture into natural casings using a sausage stuffer, then twist into links.
Notes
- Use ground pork with some fat for the juiciest and most flavorful sausage.
- Rest the seasoned meat in the refrigerator so the fennel, garlic, herbs, and spices have time to flavor the meat.
- Don't overmix the meat because excessive mixing can make the cooked sausage dense.
- Cook a small test piece before cooking the entire batch so you can adjust the seasoning if needed.
- Cook the sausage thoroughly and use an instant-read thermometer to check for doneness.
Nutrition
Calories: 380kcal | Carbohydrates: 3g | Protein: 19g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 82mg | Sodium: 67mg | Potassium: 452mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg
