Best 12 Homemade Italian Sausage Recipes

HOMEMADE SWEET ITALIAN SAUSAGE (MILD OR HOT)

Steps:

• Place the pork and red wine vinegar in a mixing bowl. Sprinkle with salt, black pepper, parsley, garlic powder, onion powder, basil, paprika, red pepper flakes, fennel seed, brown sugar, oregano, and thyme. Knead until flecks of spice are evenly distributed through the sausage.
• Divide the sausage into thirds, and form into 3 logs; wrap each in plastic wrap. Place wrapped sausage into a freezer bag before freezing, or store in refrigerator for at least 12 hours before cooking.

HOMEMADE ITALIAN SAUSAGE

Steps:

• Cut pork shoulder into cubes. Place in a bowl and refrigerate while preparing the other ingredients.
• Grind garlic with a pinch of salt in a mortar to make a paste. Add fennel, anise, and black pepper. Bruise spices lightly with a pestle to release the flavors. Add red pepper flakes, cayenne pepper, oregano, marjoram, coriander, mustard, allspice, sugar, and a splash of water. Stir to combine.
• Add the spice paste to the pork cubes. Mix thoroughly by hand. Add the remaining salt. Cover and refrigerate until flavors meld, 8 hours to overnight.
• Process the cold pork through a meat grinder on the slowest speed.
• Push a casing onto the stuffing tube of your meat grinder. Feed the sausage meat through the filling tray. Run the meat through the casing on the slowest speed until all the casing is used up. Tie casing at the end into a knot. Pinch and twist the meat to create links if desired.
• Place sausage onto a wire rack set over a sheet pan. Refrigerate uncovered for 24 hours.
• Preheat a charcoal grill for medium heat. Separate the links and grill them until browned, about 5 minutes per side.

HOMEMADE ITALIAN TURKEY SAUSAGE

Steps:

• In a bowl, combine the turkey, garlic powder, fennel seed, sugar, salt, oregano and pepper. Cover and refrigerate for at least 8 hours or overnight. Shape into eight patties. Cook in a nonstick skillet coated with cooking spray for about 3 minutes on each side or until a thermometer reads 165°. Or crumble turkey into a nonstick skillet coated with cooking spray. Cook and stir for about 4 minutes or until meat is no longer pink.

HOMEMADE ITALIAN SAUSAGE STEW

Steps:

• In a Dutch oven, over medium heat, brown sausage; drain. Add the water, potatoes, carrots, celery, onions, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat; cover and cook over low heat for 1 hour or until sausage is no longer pink and vegetables are tender. , Add the ketchup, green pepper and parsley; cook 12-15 minutes longer or until pepper is tender. Discard bay leaf. , Combine cornstarch and cold water until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

HOMEMADE MILD ITALIAN SAUSAGE

Steps:

• Combine the pork butt, garlic, paprika, fennel seeds, salt, pepper, cayenne, anise, parsley, and red wine in a large bowl and toss well to coat. Refrigerate covered overnight or up to 24 hours.
• Pass the mixture through a meat grinder fitted with a medium die. (Alternately, transfer to a food processor in 2 batches and process until finely ground.) To test the seasoning, heat 1 teaspoon oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust seasonings, to taste.
• Using the sausage attachment on a mixer, stuff the meat into the casings, if being used. Twist and tie off to make 4-inch sausages. Alternately, shape into patties. Cook sausage in usual manner, making sure the internal temperature of the sausage links reaches at least 150 degrees F. Uncooked sausage can be stored in the refrigerator up to 3 days or freeze and use within 3 months.

HOMEMADE ITALIAN SAUSAGE PATTIES

Steps:

• Combine parsley, salt, fennel, black pepper, garlic, Italian seasoning, minced onion, and red pepper flakes in a spice grinder or mortar and pestle. Grind until all seasonings are finely crushed.
• Place pork in a large bowl and add seasoning mix. Mix with your hands until well combined. Roll into a log and slice into four 1/2-inch thick sausage patties.
• Heat oil in a skillet over medium heat and cook sausage patties for 4 minutes. Turn patties and finish cooking for 4 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (73 degrees C).

HOMEMADE VENISON ITALIAN SAUSAGE

Steps:

• mix together all spices and vinegar.
• add to the ground meat.
• stuff in hog casings or freeze in bulk.

ROBERT'S HOMEMADE ITALIAN SAUSAGE

Steps:

• Pour the chilled red wine into a large bowl. Whisk in the sugar and salt until dissolved. Sprinkle in the garlic powder, oregano, black pepper, paprika, fennel seed, anise seed, parsley flakes, red pepper flakes, cayenne pepper, minced onion, coriander seed, and mace. Mix in the turkey breast and pork with your hands. Mix thoroughly so the seasonings are evenly distributed in the meat mixture.
• Line two or three baking sheets with plastic wrap. Roll the meat mixture into 1/4 cup balls, flatten to 1/2 inch thick, and place in a single layer on the baking sheet. Cover with another layer of plastic, and freeze until solid. Once solid, place patties into a resealable plastic bag to store.

HOMEMADE TOMATO SAUCE WITH ITALIAN SAUSAGE AND RED WINE

Steps:

• Saute 1 lb. sweet italian sausage until light pink, almost done.
• Add olive oil, onion and garlic and cook on medium until soft and golden brown, about 8-10 minutes.
• Add the thyme and carrot and cook 5 minutes more, until the carrot is soft.
• Add the red wine and cook for one minute.
• Add the canned tomatoes and bring to a boil, stirring often.
• Lower the heat and simmer for 30 minutes until consistensy is thick.
• Season with salt if desired (I usually don't need to) and serve.
• You can substitute 1 tablespoon dried thyme for the fresh thyme.
• Try adding 2 cups of grated fresh zucchini at the same time as the tomatoes for a fresh summer sauce.
• Try adding one pound of fresh sliced mushrooms at the same time as the carrots.

HOMEMADE BULK ITALIAN SAUSAGE, CHICAGO STYLE

Steps:

• Blend together all of the ingredients with the exception of the ground pork until they are thoroughly and uniformly mixed.
• With your clean hands blend the mixture of seasonings into the ground pork until it is well and uniformly blended inches
• Place the sausage in the refrigerator overnight in a covered container so that the flavors can blend before use.
• When I make I usually use 1/3 of it rather quickly on a deep dish pizza and freeze the rest for later use.

HOMEMADE ITALIAN SAUSAGE SANDWICHES

Steps:

• Place sausages in a large saucepan; add beer. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until meat is no longer pink., Meanwhile, in a large skillet, saute green peppers and onion in oil until tender. Add garlic, cook 1 minute longer. Add the tomato, salt and pepper; heat through., Drain and discard beer. Grill sausages, covered, over direct medium heat for 4-5 minutes or until browned, turning occasionally. Serve on buns with green pepper mixture and cheese.

HOMEMADE ITALIAN SAUSAGE BEAN SOUP

Steps:

• Crumble sausage into a Dutch oven or soup kettle. Cook over medium heat until no longer pink, drain. Add the carrots, celery, onion, garlic and red pepper flakes. Cook and stir for 10 minutes or until vegetables are tender. Add tomatoes and Italian seasoning; cook 10 minutes longer., Add the broth, beans, water, wine or additional broth, macaroni, tomato sauce and salt. Bring to a boil. Reduce heat; cook, uncovered until macaroni is tender, about 10 minutes. Serve with Parmesan cheese if desired.