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Italian pork sausages recipe

Italian pork sausages recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Cuts of pork
  • Pork shoulder

An easy recipe to make delicious pork sausages in your own kitchen. These sausages are freezer friendly.

21 people made this

IngredientsMakes: 36 sausages

  • 4kg pork shoulder, cut into cubes
  • 3 tablespoons garlic granules
  • 4 tablespoons fennel seeds
  • 2 tablespoons crushed chillies
  • 4 teaspoons salt
  • 2 teaspoons ground black pepper
  • 2 tablespoons dried parsley
  • 125ml dry white wine
  • 4.5 metres (3.75cm) diameter hog casings, rinsed

MethodPrep:2hr ›Extra time:8hr chilling › Ready in:10hr

  1. Combine the pork cubes with the garlic granules, fennel seeds, crushed chillies, salt, black pepper and parsley; grind through a coarse plate. Mix in the white wine and grind again. Stuff into the rinsed hog casings, twisting into 10cm lengths. Cover and refrigerate overnight to allow the seasonings to infuse into the meat before cooking or freezing.


You can purchase hog casings in speciality shops or check with your butcher.

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Reviews & ratingsAverage global rating:(15)

Reviews in English (9)

-30 Mar 2011

by gilfaethwy

An excellent moderately hot sausage! In our family, we make sweet sausage (Salsiccia dolce), which is quite similar -- instead of red pepper flakes, we add dried basil (though it has to be VERY fresh dry basil), and sometimes marjoram, and somewhat more fennel. But then the cuisine I grew up with, from the area fronting the Gulf of Salerno, tends to be sweeter rather than hotter. (The tomato sauce, which could be christened Salsa Cotta, far from todays fad for "fresh", that is, only slightly cooked, tomato, has to cook for hours, so that the sugars in the tomato (sometimes also with added sugar) caramelize slowly, giving the sauce a deep dark-red color, and even tinting the olive oil red. This sauce is very simple: tomato paste is mixed with sugar, garlic is lightly sauteed (but not so much it browns) and the paste and sugar are slowly browned in the garlic and olive oil. To this is added water, basil, marjoram or very fresh oregano, perhaps some finely chopped rosemary, and occasionally some red wine. Then it is cooked slowly for a very long time, hours usually, just at a good simmer. (If one is frying meatballs or sausage, after pouring off the excess fat, the pan is deglazed with water, wine or sauce and this is added to flavor the sauce). The complexity and richness of the flavors in this cooked tomato sauce cannot be rivaled by the raw or near-raw tomato sauces, in my opinion. Buon appettito!-03 Oct 2010

by Paul Nenni

We fine grind the pork. Then mix together "all" the ingredients in a large tub by hand. You can use dry red wine, too. Also, you can put 1 lb of unstuffed sausage into the quart freezer bags to use in other recipies later.-17 Jan 2010

Uncle Nicky Stabile’s Italian Cheese and Pork Sausage Recipe

When I first told my mom that I had received a sausage making attachment for the Kitchen Aid, her first response was that I would have to make Uncle Nicky’s Pork and Provolone Sausages. My response was “Do you have the recipe?” There was no recipe, just the memories of my mother and her cousins that the kitchen smelled of melting Provolone, fresh Parsley was used and no one had any idea as to the fat to lean ratio of the ground Pork that was used.

Uncle Nicky Stabile's Italian Cheese & Pork Sausage

It was based upon those memories that I embarked upon replicating a sausage for which there was no actual recipe, had not been made in 30+ years and for which I have never tasted. My first attempt in making this recipe was good, but something was missing. The kitchen smelled of Provolone, the Parsley was visually appealing, but most of the Provolone Cheese melted out of the casing and pooled onto the aluminum foil of the baking pan. What did I not replicate? After a couple of conversations with my mom and then talking with Stuart all I could determine was that the Provolone of today is different then the Provolone that was made 30 years ago. Simply said, today’s Provolone (unless specifically made old school style) has a higher ratio of water to fat and milk solid content then in the past. I have nothing to prove this theory except anecdotal observations.

My second attempt at replicating this recipe was to replace the use of Provolone with harder, drier Italian Cheeses under the premise that the water content was less and the cheese requiring higher temperatures before melting.

Romano, Parmesan, Parsley, Ground Pork, Minced Garlic & Black Pepper

  • 4 Pounds of Ground Pork (3 Pound of Pork Loin and 1 Pound of Pork Fat Trim)
  • 1 Pound of Hard Italian Cheese (Parmesan or Romano) Diced Small
  • 1 Cup of Italian Parsley Coarsely Chopped
  • 1 Tablespoon of Fresh Ground Black Pepper
  • 1 Tablespoon of Minced Garlic

Thoroughly mix the ingredients and if possible chill the mixture before stuffing into the casings.

One of the additional lessons learned when using the harder Italian Cheeses was that the cheese needed to be diced smaller then when using the Provolone. Initially the mixture clogged at the exit of the Kitchen Aid auger, where the mouth of the sausage stuffing cone attaches. Dicing the cheese smaller minimized the clogging, but it was still a minor problem. We worked around the issue by removing the plastic lock that holds the auger in place and experienced no problems (not recommended). The next time I make a batch of this recipe, I will coarsely grate the cheese in lieu of dicing just as an experiment.

The second attempt of making this family recipe was a success. The cheese melted, but did not completely escape the casing. For me, it is a sausage to be enjoyed by itself, with a salad and / or with a good piece of crusty bread. The cheese provides the right amount of salt and there is a subtlety to the flavors with no mistaking that this sausage has been stuffed with hard Italian Cheese.

Makes 12–14 links about 4 lbs. Servings

Step 1

Chill all grinder parts, including die with ¼" holes, in freezer until very cold, about 1 hour. Chill a large stainless-steel bowl in refrigerator until cold. Place pork in a single layer on 2 plastic wrap–lined baking sheets cover and freeze until meat is very firm but not frozen, about 1 hour.

Step 2

Combine salt, fennel seeds, black pepper, cayenne, paprika, smoked paprika, and red pepper flakes in a small bowl set aside.

Step 3

Grind pork on high speed, 3–4 pieces at a time, into chilled bowl (keep second baking sheet in freezer until ready to use). If grinder clogs (meat will look pink, not red and white), clean die and cutter before continuing.

Step 4

Add garlic and mix gently with your hands just to begin to distribute, about 20 seconds. Sprinkle reserved spice mixture evenly over pork and knead, rotating bowl, until spice mixture is evenly distributed and a light film has formed on the side of the bowl, about 1 minute.

Step 5

Add wine knead until mixture holds together and is very stiff (it will spring back when pressed), about 1 minute. (Don’t overmix or sausage will be crumbly.)

Step 6

Form ¼ cup sausage mixture into a 3"-diameter patty press into palm. Extend hand with meat, palm facing down. If meat sticks for at least 5 seconds, it is sufficiently mixed. If not, continue to knead in 15-second intervals until it passes the palm test.

Step 7

Wrap patty in a small sheet of foil to form a flat packet. Cover and chill remaining mixture.

Step 8

Cook foil-wrapped patty in a small skillet (not nonstick) over medium-low heat until meat is cooked through, about 4 minutes per side. Let rest 2 minutes.

Step 9

Unwrap patty and cut in half it should hold together. If not, save for another use—like pasta sauce!—and try again.

Step 10

Place casings in a large bowl under cold running water and let sit, allowing water to overflow and flushing water through casings (take care not to tangle!) until softened, about 2 minutes. Slide 1 casing onto stuffer nozzle, leaving a 6" overhang (do not tie). If casing is too long or tangles, cut in half and work with 1 piece at a time.

Step 11

Pack a handful of sausage mixture very lightly into stuffer. Working with a partner and with stuffer on high speed, use plunger to push meat through, gradually filling casing gently slide filled casing off nozzle onto a baking sheet as you go.

Step 12

Fill casing firmly but don’t overstuff (mixture will tighten when links are twisted, and overfilled casings will burst when cooked). As casing fills, lightly prick air bubbles with sausage pricker. Leave at least 6" of empty casing at the end. Repeat with remaining casing and sausage mixture.

Step 13

Tie off 1 end of casing, making knot flush with meat. Starting 6" from knot, pinch off a 6" length, squeezing on both sides. Twist link toward you 2 rotations. Starting 6" from link, pinch off another 6" length, squeezing on both sides, and twist link away from you 2 rotations. Repeat, alternating direction of twists, until you can’t make another 6" sausage. Squeeze out extra meat tie off casing.

Step 14

Note: If casing bursts, pinch off on both sides of tear, squeeze out meat in the middle, and tie off casing. Begin again as from the start. <instructions>Prick each sausage link in 3 places with sausage pricker (this helps prevent bursting). Arrange links on a parchment-lined baking sheet and chill, uncovered, to dry out casings, at least 12 hours.</instructions>

Step 15

Using kitchen shears, cut casing between links to separate.

Step 16

DO AHEAD: Sausage mixture can be made 4 hours ahead (longer and meat will begin to cure) chill. Sausages can be made 3 days ahead. Cover and chill. Alternatively, freeze on baking sheet until frozen, then store in resealable plastic freezer bags up to 3 months. Defrost 12 hours in refrigerator before cooking.

Ingredients You'll Need

There aren't many dinners that are easier than this sausage dinner! Just a few ingredients and your dinner is well on its way to being ready to enjoy!

  • Italian Sausages - in your favorite flavor! Use sweet, mild, hot, or spicy flavored beef, pork, chicken, or turkey sausages. In the UK, they're called Italian recipe or Sicilian style sausages.
  • Cherry Tomatoes - or your favorite grape tomatoes, vine tomatoes, or even sliced tomatoes will roast beautifully with your sausages!
  • Sweet Bell Peppers - in a colorful variety of red, yellow, and orange for a vibrant meal! The mini sweet peppers are super flavorful too!
  • Olive Oil - is a staple of delicious Italian-inspired flavors! Use EVOO for its great taste as well as coating all of your sheet pan ingredients.
  • Italian Seasoning - is such a wonderful addition for enhancing the Italian flavor combination! Dried Italian seasoning works so well! However, if you see the freeze dried Italian herbs in the produce section at your local grocery store I highly suggest you give them a try!
  • Salt & Pepper - the base seasoning spices that highlight all of your amazing ingredients!

The ingredients included below in the recipe card are for the baked Italian sausage as shown here. The cherry tomatoes, bell peppers, olive oil, and Italian seasoning are optional.

How To Make Homemade Italian Sausages Step By Step

Making your own Italian sausages is a great way to create a quality product where you know exactly what went into your sausages unlike the ones you buy at the grocery store. It also allows you to personalize your sausages so you can season them to meet your own personal preferences which ensures you get the best tasting sausage.

This recipe is for hot sausages, but you could certainly decrease or even cut out the red pepper flakes if you wanted to. The best way to determine if you are going to have perfectly seasoned sausages, is to mix some of your meat and seasonings together, and then before you go any further, cook up some of the seasoned meat and determine if you need to add more of any of the spices. The ingredient amounts below are approximate as hot red pepper flakes can vary greatly in the amount of heat they contain, so mixing a small batch up first is the best way to judge.

In most Italian families, older men generally stay out of the kitchen as a rule, deferring to their wives expertise. But when it comes to sausage or wine making, everyone gets involved! I found it easiest to divide our meat after it was ground into 5 pound batches that I would season with the amounts listed below. We made a total of about 30 pounds of sausages, but by dividing into 5 pound batches, we were able to create some mild sausages by simply leaving out the hot pepper flakes in those particular batches. Prepare the hog casings the day before by soaking in water with a little orange juice and salt. Before using, rinse well and cut into pieces 18″- 2′ long. Keep the casings in warm water to keep them soft and flexible while you work.

Makes 5 Pounds Of Sausage
by Deborah Mele

5 Pounds Ground Pork Shoulder
5 Teaspoons Salt
1 Tablespoon Ground Black Pepper
2 Teaspoons Fennel
3 Tablespoons Paprika
2 Tablespoons Hot Red Pepper Flakes

To start, cut the meat off the bone, keeping most of the fat, but discarding any sinew or ligaments. I found it best to work with the meat very cold, and cut into 2 to 3 inch pieces that easily fit into the hopper of my grinder. You want a fairly coarse, not too fine grind for these sausages, so use the large holed plate on your grinder.

I use a Kitchen Aid Table Mixer with meat grinding attachments with good results. Place the prepared meat in large bowls in the refrigerator until you have it all ground and ready to put into the casings.

Basic spices used are paprika, salt, pepper, fennel & red pepper flakes.

Next put all the meat out on a large clean surface such as a baking board or counter. Spread out across the surface, and begin to pour the spices across the top. Mix well using your hands until all the spices are incorporated into the meat. Take about 1 cup of the seasoned pork and place in a frying pan with about 1/4 cup of water. Cook over medium heat until the meat is nicely browned and then taste to determine if the seasonings are adequate. If necessary, add more seasonings of choice.

It is best to work with at least two people as one will load the hopper while the second one controls the meat moving into the casings. Take your casing, tie the end and begin to stuff it fairly firmly using your machine of choice. Hold the intestine firmly and try to add as little air as possible. Continue until the entire casing is stuffed up until the last three or four inches.

Tie off firmly with string. Set aside and continue in this manner with the remaining casings and pork mixture until you are finished. We now go back and tie off each sausage section in 6-8″ segments, and pick the sausages with a sharp needle to remove air. Next place meal sized portions into zip lock plastic bags and freeze, or use as desired.

Hello March and Dry Cured Italian Sausage!

February has come and gone and a former Texan has survived another NY January and February AND a Polar Vortex that just.wont.end! Really?! Sorry, guys, I’m not sad to see you two go. I’m ready for green grass and open windows! Although March won’t bring me that either, January and February are the hardest months for me.

But here’s what’s really great about January and February. Ready for this? Sausage. That’s right. Winter is sausage making time, so each year we have a “sausage party.” This year we had 2. So who’s ready for a sausage party?

Making Italian sausage is a big “thing” amongst the Italians here in Upstate, NY. Every January we make sausage that we hang in the attic to dry cure for about 30 days it’s a tradition brought here from Italy. It’s great fun to get together to make sausage.

To make the sausage we must bone and trim the meat, add the spices, mix, stuff in casings, tie the meat, and drink a tad of vino. The next day we hang the sausage in the attic and “visit” it throughout the next month. When I say “visit” I mean check the temperature, air flow, and giving them a few squeezes here and there to release the air, and just overall gaze at it. Gary is THE sausage master. Luckily, our nephew has taken an interest in making the dry sausage so he can carry on the tradition.

This year a friend of ours bought a pig from a local farmer, so we had sausage party numero dos! This wasn’t for dry cured sausage, but rather regular sausage. Whew! I got a little squeemish with this one. The meat was soooo fresh. There was blood AND grass everywhere! When I say right from the farm, I’m not kidding- 80 pounds of pork carcass. I joked that I prefer my meat cryovaced with a UPC label and sell by date- the way God intended it.

For some reason when the stuffing of the sausage begins, so do some off-color jokes. I don’t get it!

Above we have sausage hanging in the attic and, like I mentioned, we “visit” it- open windows, check temperature, set up fans, squeeze it, etc. This is an old pic from when we did 250 pounds. Good grief I do not know what got into us to make this much, but our normal amount is 25 pounds. Our “visits” don’t take as long with 25 pounds.

Sometimes friends “visit” the sausage and take group selfies around it. It just kinda makes you wanna.

Batter up! I’m ready for anything! I call the dried sausage Gary’s nightstick. Someone could get hurt with this.

The final product: “dried sausage in the oil.” We usually end up with 9 or 10 mason jars. Can you believe this stuff lasts over a year? Are you brave enough to eat pork sausage that hung in an attic for 30 days that has sat in oil for over a year?

While the dried sausage is a secret family recipe, head on over to the Italian Sausage Sliders post for an EASY quick Italian sausage recipe that we use often. Even using packaged already ground pork from the grocery store it’s sooooo much better than store bought sausage as you can control what’s in it and add goodies like cheese, sun dried tomatoes, red wine, etc.

Now if you’ll excuse me while I lick the oil off my fingers, I’m going in for another.

Incredible Italian Sausage Recipes: 19 Recipes with Sausage

If you're tired of serving up chicken or beef every night for dinner, it's time to break out the Italian sausage! Our latest recipe collection, Incredible Italian Sausage Recipes: 19 Recipes with Sausage, is a fantastic collection of easy dinner recipes for the whole family. From sausage and pasta to sausage stuffed peppers and more, there's sure to be a homemade sausage recipe on the list that'll please the whole household!

Share This Recipe

Incredible Italian Sausage Recipes: 19 Recipes with Sausage

Lasagna in a slow cooker? You bet! This easy, all-inclusive dish ensures you won't be tied to the kitchen while dinner's cooking! Keep this tasty Italian sausage recipe in mind for anytime you're too busy to cook but still want to serve a homemade meal.

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These party pleasing stuffed mushroom caps get their zip from a flavorful Italian sausage filling. This Italian Sausage Stuffed Mushrooms recipe is one of our favorites to serve as an appetizer when company's over or when we're looking for the perfect side dish to complete our dinner spread. It's one of those recipes with sausage you'll keep around for a long time.

Not all chili is created equal, and our recipe for Southwest Sausage Chili is one that proves our point! It's loaded with some Southwestern favorites, like bright kernel corn, salsa, and flavorful sausage. This is one you'll want to include in your lineup of tasty, hearty dishes.

This recipe comes courtesy of Brooke from Cheeky Kitchen who says, "This dish loves ya, baby! It's not just supremely quick, and crazy delish (with giant hunks of rustic French bread to soak up the sausagey tomato sauce. Hello.) But it also feeds a full table of hungry peeps in minutes. Dig in, darlin'! You need this meal in your mouth!"

The name says it all! Whether it's a holiday or any ordinary night of the week, you don't need to spend hours making a delicious lasagna when we've got the formula for making The Easiest Lasagna Ever!

For those who like Italian sausage in their stuffing, this easy and delicious Italian sausage recipe will be the hit of your dinner table.

We consider Pasta and Sausage the so-called "meat and potatoes" of an Italian kitchen. Lots of peppers, onions and zippy Italian sausage make this a hearty classic recipe that is perfectly at home on top of your favorite pasta.

Homemade Italian-style lasagna takes a little extra effort, but one taste of our Worth the Wait Lasagna will prove that this one is definitely one of those recipes with Italian sausage that's worth waiting for.

Traditional recipes for dishes like our French Country One Pot are easy but use lots of pots and pans. Well, from the ingredients here, you'll know you're in for a taste treat. And from the title, you'll know you're in for a cleanup treat, too!

We're offering up the best of two Italian main dish favorites rolled into one with our Lasagna Stuffed Shells. This easy recipe is sure to add a change of pace excitement to your mealtime routine.

If you need a hearty dish that'll fill your family up without the extra cleanup, then you need to make our All in One Chicken. With a combination of sweet peppers and onions, flavorful garlic, and a robust blend of hot sausage and chicken, you can bet this'll be one of your most popular one-pot wonders!

Think you're too busy to make homemade Baked Ziti? Not if you make this easy and delicious slow cooker version shared with us by the Crockin' Girls when they paid a visit to our Test Kitchen!

This recipe for Italian Chicken Tortellini Soup was sent to us by Jaye, in Florida. She made this easy Italian soup for her son throughout the years, from the time he started eating to today, when he's a grown man. Full of flavor and love, this is one sausage dinner recipe that's sure to warm the hearts and bellies of your loved ones.

Classic lasagna is great, but sometimes it's too much work. Our Quick Lasagna Toss is perfect when you've got a craving but don't want all the fuss.

This hearty one-pot meal is part soup, part stew, and adds up to a comforting Italian sausage recipe. You'll love Sausage & Bean One Pot for how easy it is to make, how good it tastes, and how little there is to clean up!

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  • 3 lb Boston Butt Pork Shoulder
  • 6 tbsp Cattleman’s Grill Italiano Seasoning
  • 3 tbsp roasted garlic, minced (recipe video here)
  • 1/2 cup Cabernet Sauvignon red wine


Slice the pork into 1” thick strips. Place in the freezer for 30 minutes, along with the grinder components.

Assemble the grinder on the Ankarsrum base.

Using a 6 mm die, grind all the pork.

Take half of the pork and place it in the refrigerator. Mix the Cattleman’s Grill Italiano Seasoning and roasted garlic into the remaining half. Grind the seasoned pork a second time.

Place the unseasoned once ground pork and the twice ground seasoned pork in the bowl of the Ankarsrum mixer. Add the red wine, as well.

Using the single wire whip (or paddle attachment of stand mixer), whip the meat over high speed until it becomes tacky and holds together, about one minute. This creates the “primary bind” and is essential in creating the sausage texture.

Package and refrigerate or freeze the sausage according to your needs.

If stuffing the bulk sausage into links, prepare your natural hog casings (32mm-35mm). Soak the casings in warm water for at least 30 minutes. Discard the water and rinse the casings, inside and out.

Fill the sausage stuffer with the sausage, pressing out any air pockets.

Place the casings on the horn of the sausage stuffer.

Push the sausage to the end of the horn. Tie off the end of the sausage casing. Being to fill the casing, taking care to not overstuff, as this can cause a blowout. When all the sausage is cased, tie off the last casing.

If preparing links, use the “pinch-pinch-twist” method (demonstrated in the video). Pinch the sausage at the desired link length, then pinch again at the end of the next link and twist the link formed in the middle. Repeat this to the end of the sausage rope. You should be twisting in the same direction every time.

Alternatively, you can simply leave the entire sausage in a coil, if you plan to cook it all at the same time.

A three pound batch of Italian Sausage will yield about 9 (1/3 lb) sausage servings.

The Meatwave

I'm on a roll with this sausage making. Maybe I should reconsider changing this here blog to the Sausagewave, as there is no end in sight. If you'll indulge me once again for another venture into the land of sausage, I'll tell you a tale of two sausages you probably already know quite well, and if you don't, please let me introduce Mr. and Mrs. Sweet and Hot Italian Sausage.

I don't know about you, but the first thing that comes to mind when anyone mentions sausage is the Italian variety. That probably would have been the best place for me start on my quest for brilliant homemade sausages, but I can get good Italian sausages all over, while the specialty varieties tend to unfairly brake the bank. This doesn't mean that making Italian sausage was ever off my radar, as I still believed that making my own would out do those store bought, it just wasn't as big of a priority. The time came to tackle the sausage I know the taste of best, and since I doubted I needed 5 lbs of sweet Italian sausage, I decide to go 1/2 and 1/2 on the meat and make both sweet and hot sausages.

It started with putting together the spice mixtures for each respective sausage. I have come to be slightly wary of recipes from my sausage book, since they tends to be an overload on spices that I don't think is necessary. So I started with the most simply recipes for each sausage I could find online, and then built my own based on other online recipes and my sausage cookbook, thinking about the flavors I most associate with Italian sausage. Once I had my recipes down, I started mixing the dry ingredients into two bowls.

It's important to mix the spices before working with the meat, as the fat begins to soften, and even melt, quicker than you would think at room temperature. I didn't remove the pork butt from the fridge until all other ingredients were prepped. I asked my butcher for the fattiest pork butt he could find, since my previous sausage attempt was little dry due to lack of fat. Most Italian sausage recipes did not call for extra pork fat beyond that already found in the butt, so I decided it was safe to go with that fat alone, probably around 15%/85% mix of fat to pork.

Working quickly, I cubed the meat and sent it through the coarse plate of my meat grinder. Once the meat was ground, I divided it evenly into two bowls, 2 1/2 lbs of ground pork in each. Then I mixed in the spices and cold liquids until the meat looked perfectly seasoned. While I stuffed the sweet sausages, I kept the hot sausage mixture in the fridge to stay cool. No new reports on sausage the stuffing process, it went fairly smoothly with only minor frustration with 1 or 2 casing rips.

Sausages stuffed, it was time to grill. I did not bother parboiling these, as I have never parboiled fresh Italian sausage from the store before. They went straight on the hot grill and took about 15-20 minutes to cook completely. To my dismay, the first bit of the sausage, although delicious, was once again a tad dry. I underestimated the importance of fat yet again. When will I ever learn that pork fat can be nothing but a good thing? I think the recipes I developed for seasoning were pretty on target, but unfortunately, due to dryness, I couldn't really enjoy the sausage on a roll as I like. Instead I've found many uses for these, such as putting them in pastas or on pizza, and they tasted great in those applications. So I've added the two most common sausages (in my mind) to my repertoire, and once I put my sausage lessons learned into practice, they'll be two more sausages I will no longer buy in the store.

Published on Fri Jul 27, 2007 by Joshua Bousel

Sweet and Hot Italian Sausages

  • Yield 20 servings
  • Prep 1 Hour
  • Cook 20 Minutes
  • Total 1 Hour 20 Minutes


  • For the Hot Sausage Seasoning
  • 1 tablespoon paprika
  • 1 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon fennel seed
  • 1 clove garlic, minced
  • 1/4 cup cold water
  • For the Sweet Sausage Seasoning
  • 1 tablespoon chopped fresh flat leaf parsley
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon ground black pepper
  • 1 teaspoons salt
  • 1 teaspoon fennel seed
  • 1/2 teaspoon dried oregano
  • 1 clove garlic, minced
  • Pinch red pepper flakes
  • 1/2 cup dry red wine
  • 5 lbs pork butt
  • 1 lb pork fatback


  1. Mix all dry ingredients for the two sausages separately in small bowls.
  2. Cube pork butt and fatback, removing any gristle, and grind through the coarse plate of a meat grinder. Divide ground meat evenly into 2 large bowls.
  3. Add dry spice mixture to each respective bowl, adding 1/4 cup of cold water to the hot sausage, and 1/2 cup dry red wine to the sweet sausage. Mix well with your hands to ensure the spices are evenly distributed in the meat.
  4. Stuff sausage mixture into medium casings and tie into 6" links.
  5. Grill sausages over direct medium heat until cook through, about 20 min.

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megc Loved your quote, "When will I ever learn that pork fat can be nothing but a good thing?" Indeed! Sounds like a fun project, making homemade sausages. I wonder if the CSA's pork would be good for these sausages or would they be too lean? And what kind of meat grinder do you have? Anyway, the spicy sausage especially looks great. Love the idea of it in pasta! Posted Sat, Jul 28 2007 3:06PM

Meatmaster Meg: The CSA pork butts were priced a little too high for my blood, but I really wanted to get one and have a pork off between a local buther's pork and and the CSA. I did get 3 lbs of pork fatback from the CSA though, I bet not many people order that :)

I use the meat grinder attachment for the Kitchen Aid for grinding meat and stuffing sausage.

You should come to the Meatwave tomorrow, we're having a leg of lamb, a first for me, it's looking like it'll be delicious. Posted Sat, Jul 28 2007 8:40PM

nolan ledarney Nothing better than homemade sausages. This is one of those processes that have been lost in the home and with it, a much needed connection between people and food.

Posted Sun, Jul 29 2007 7:44PM

The Meatmaster Nolan: I totally agree with you. Before I saw sausage making on TV, I just thought it was something that could only be bought in the store. It was tricky at first, but the end reward for home sausage making is totally worth it. Posted Sun, Jul 29 2007 10:27PM

Watch the video: Χοιρινές γαρδούμπες!!! (August 2022).