Best 2 Italian Style Pork Sausage Recipes

Embark on a culinary journey to Italy with our comprehensive guide to making authentic Italian-style pork sausage. This delectable sausage, known as "salsiccia" in Italian, is a versatile ingredient that can elevate any dish with its rich, savory flavor. We present three enticing recipes that showcase the diverse applications of salsiccia: a classic Italian sausage sandwich, a hearty pasta dish bursting with flavor, and a flavorful sausage and peppers skillet. Whether you're a seasoned cook or a novice in the kitchen, our step-by-step instructions and expert tips will guide you to create mouthwatering salsiccia dishes that will impress your family and friends. Prepare to tantalize your taste buds and indulge in the culinary delights of Italy with our Italian-style pork sausage recipes.

Let's cook with our recipes!

SEASONING FOR GROUND PORK (ITALIAN-STYLE SAUSAGE)

Seasoning for Ground Pork (Italian-Style Sausage) image

This recipe is to be used in place of Italian sausages without the casings, the amount of spice blend is good for 2 pounds of ground pork, I most always add in an a small onion and 2 tablespoons fresh garlic to the pork mixture in place of the dried, you might want to adjust the seasonings to suit taste, and for spicy add in 1-2 teaspoons crushed chili flakes or to taste --- if desired you may cover and refrigerate the uncooked pork mixture overnight to blend the flavors even more!

Provided by Kittencalrecipezazz

Categories Pork

Time 5m

Yield 2 pounds pork

Number Of Ingredients 9

Ingredients

1 teaspoon black pepper
2 teaspoons dried parsley
1 1/2 teaspoons dried Italian seasoning
1 teaspoon garlic powder (you can use 2 tablespoons fresh garlic in place of the powder)
1/8 teaspoon dried red pepper flakes (can use more if desired)
3/4 teaspoon crushed anise seed (can use crushed dried fennel seeds)
1/2 teaspoon paprika
1 teaspoon minced dried onion
2 teaspoons salt

Steps:

Add this mix to 2 pounds ground pork and brown meat in a skillet for about 10-12 minutes or until the pork is well browned.
Use in recipes that require Italian sausages removed from casings.

ITALIAN-STYLE PORK SAUSAGE

Italian-Style Pork Sausage image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Yield Makes about 3 pounds

Number Of Ingredients 10

Ingredients

2 tablespoons fennel seeds
3 tablespoons ground fennel
1 tablespoon fine sea salt
1 tablespoon freshly ground black pepper
1 tablespoon sugar
1/4 teaspoon ground anise or nutmeg
2 teaspoons crushed red-pepper flakes (optional)
1/4 teaspoon cayenne pepper (optional)
3 pounds pork butt, cut into 1-inch-wide strips and chilled to 26 to 28 degrees, or ground pork butt
Enough hog casings for 3 pounds of sausage, rinsed and patted dry

Steps:

In a small skillet, toast fennel seeds over high heat, shaking the pan to keep seeds from burning, until fragrant, about 1 minute. Transfer seeds to a bowl. Add ground fennel, salt, black pepper, sugar, and nutmeg or anise. If making hot sausages, add red-pepper flakes and cayenne pepper as well. Stir to combine. Set seasoning blend aside.
If you are grinding your own sausage, fit meat grinder with a 1/2-inch die (or the larger of the two dies, if using a grinder with only two sizes). Pass meat through grinder into a large bowl. Meanwhile, mix seasoning blend with 1 1/2 ounces water. Sprinkle seasoning blend over meat and toss gently with hands to distribute evenly. Pass meat through grinder a second time, using the same die. (If using preground meat, gently toss with seasoning.) Cover bowl and refrigerate until ready to stuff sausages.
Transfer meat to a sausage stuffer or stand mixer fitted with a sausage stuffing attachment and plastic stuffing tube. Put a baking sheet or bowl below stuffing tube to catch sausages as they are stuffed.
Carefully slide the casing onto stuffing tube. Leave about 3 inches of casing hanging off end of tube. Begin cranking sausage meat into casing, guiding stuffed sausage with one hand to keep meat moving consistently through casing so sausages are neither overstuffed nor understuffed. As casing is stuffed, curl sausage into a coil.
When all sausage has been stuffed, slide remaining casing off tube and tie a knot at both ends as close to the meat as possible. Twist sausages several times to create links every 4 inches, alternating the direction you twist. Store in a resealable bag and cook within 1 week of making, or freeze up to 3 months.

Tips:

Choose high-quality pork: The quality of your pork will greatly impact the flavor of your sausage. Look for pork that is fresh, has a good fat content, and is free of any off-odors.
Use a variety of spices: Italian sausage is typically made with a combination of spices, such as fennel, garlic, paprika, and oregano. You can adjust the spices to your own taste, but be sure to use a variety to create a complex flavor.
Grind the pork coarsely: Coarsely ground pork will give your sausage a more rustic texture. If you grind the pork too finely, it will become too smooth and mushy.
Mix the pork and spices thoroughly: Be sure to mix the pork and spices evenly so that every bite of sausage is flavorful.
Stuff the sausage into casings: You can use natural casings or collagen casings. If you are using natural casings, be sure to soak them in water for at least 30 minutes before using.
Cook the sausage thoroughly: Italian sausage should be cooked to an internal temperature of 160 degrees Fahrenheit. You can cook the sausage in a variety of ways, such as grilling, frying, or baking.

Conclusion:

Italian sausage is a delicious and versatile sausage that can be used in a variety of dishes. It is a great addition to pasta dishes, pizzas, and sandwiches. You can also enjoy Italian sausage on its own, grilled or fried. With its bold flavors and rustic texture, Italian sausage is sure to please everyone at your table.