Homemade Italian Sausage

5 from 2 votes

Make your own flavorful Italian sausage at home with just pork and a blend of spices. This recipe is perfect for adding to pasta dishes, pizzas, or soups. No casing required. Use fresh or freeze for later.

Course Main Dish

Cuisine Italian

Prep Time 40

Total Time 40

Servings pounds

Calories 323kcal

Author Kathy Berget

Equipment

Meat Grinder

Ingredients

6 pounds Pork shoulder Cut into large 2 inch cubes
2 ½ tablespoons kosher salt (40 grams) or other coarse salt
4 tablespoons fennel seeds
4 tablespoons sweet paprika
4 tablespoons fresh oregano (4 grams) finely minced
4 tablespoons fresh basil (10 grams) finely minced
4 tablespoon fresh Italian parsley (10 grams) finely minced
2 tablespoons red pepper flakes (11 grams)
2 tablespoons granulated garlic (22 grams)
1 tablespoon black pepper (6 grams)
1 teaspoon cayenne pepper
½ cup red wine chilled

US Customary - Metric

Instructions

Read through all instructions and notes before beginning. Step-by-step photos of the process can be found in the post above this recipe card.
Cut meat into large 2-inch pieces, or small enough to fit through the feed tube of your grinder. Remove any bones, sinew or connective tissue.Place in freezer for 10-20 minutes. This makes it easier to grind and ensures it is very cold.
6 pounds Pork shoulder
Grind on the small die into a bowl set in ice. The meat and fat should come through the grinder cleanly. The meat and fat should look distinct and should be coming through each hole. If the meat looks smeared or mushy, turn off the grinder and clear out the tube and clean the blade of any sinew.
Add seasoning and begin mixing everything together. I find it best to use my hands. Mix until most of the seasoning is distributed and then add the wine and continue mixing.
You are combining all the seasoning into the meat and you are also creating "the bind". The bind is when the meat begins to become sticky. The bind has been developed when you can take a small 3-inch patty, and press it into the palm of your hand. Turn your hand upside down. If the sausage sticks, it is mixed sufficiently. If not, mix for a bit longer. Don't overmix, because this can create a dry sausage.
2 ½ tablespoons kosher salt (40 grams), 4 tablespoons fennel seeds, 4 tablespoons sweet paprika, 4 tablespoons fresh oregano (4 grams), 4 tablespoons fresh basil (10 grams), 4 tablespoon fresh Italian parsley (10 grams), 2 tablespoons red pepper flakes (11 grams) , 2 tablespoons granulated garlic (22 grams), 1 tablespoon black pepper (6 grams), 1 teaspoon cayenne pepper, ½ cup red wine
Test your sausage. Take a small amount and cook it in a pan. Taste to see if you need to adjust your seasoning.
Measure out your meat to create smaller portions. I packaged in one pound portions.
Place in freezer-safe bags or vacuum seal bags. Use fresh within 3-5 days or freeze until ready to use.

Notes

- It's important to keep the meat as cold as possible. If the meat warms too much, it can break (the fat and protein can separate while cooking resulting in a dry, crumbly sausage.)
  - - Keep the meat well chilled before cutting into cubes.
  - - Place the cubes in the freezer for 10-20 minutes before grinding.
  - - Place the grinder and die in the refrigerator before using.
  - - Grind into a bowl that is placed in another container filled with ice.

- Remove as much sinew as possible when cutting your meat. The sinew can tangle on the blade and clog the die.

- If you prefer a spicier version, increase the red pepper flakes.

- You can also make this a sweet Italian sausage (sweet meaning the absence of heat) by omitting the red pepper flakes and the cayenne pepper.

- Keep notes of any seasoning adjustments you'd like to make for next time. That way you can adjust the next batch to your taste. Maybe you'd prefer more garlic, more red pepper flakes, less fennel seeds.

Nutrition