Homemade Italian Sausage Recipe

Packages of ground pork sausage, labeled and ready for the freezer.

This homemade Italian sausage recipe is based on years of recipe collection and tweaking. Whether you prefer to season your ground pork hot or make it mild and sweet, get ready to make the best Italian sausage for a pizza topping, spaghetti sauce, and more!

5 from 1 vote

Print Pin

Course: Breakfast, Ingredient, Main Course

Cuisine: Italian

Prep Time: 1

Cook Time: 8

Total Time: 1 8

Servings: servings

Calories: 244kcal

Author: Carolyn Thomas

Cost: varies

Equipment

Meat Grinder
Sausage Casings optional
Sausage Stuffer optional
Meat Bags
Bag Sealing Tape

Ingredients

24 oz pork cubed
8 oz pork fat cubed
2 Tablespoons red wine vinegar
2 teaspoons salt
½ teaspoons ground black pepper use 2 teaspoons for hot sausage
2 ¼ teaspoons dried parsley
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried basil
1 ½ teaspoons paprika
¼ teaspoon crushed red pepper flakes Use 1 ½ teaspoons for hot sausage
1 ½ teaspoons fennel seeds
¼ teaspoon oregano Use ½ teaspoon for hot sausage
¼ teaspoons thyme Use ½ teaspoon for hot sausage

Instructions

For Sausage Patties

Grind meat and desired fat using a meat grinder on a large grind followed by a small grind. Remember, the ideal ratio of meat to fat is about 25%.
Blend all the spices with the vinegar and mix into the ground meat mixture until evenly distributed throughout.
Label meat storage bags with their contents and the date, stuff the sausage mixture into the bags, and secure them with bag-sealing tape.
Freeze for up to one year.
Defrost in the refrigerator overnight and cook thoroughly until the sausage reaches 165°F.

For Sausage Links

Follow steps one and two above.
Take ground pork mixture and, using an electric or hand-crank sausage stuffer and sausage casings, thread the casing onto the stuffer hose.
Tie a knot at the end of the casing and begin filling the casings with the ground meat.
To keep sausage from getting piled up in a heap, arrange it on the counter in a large spiral (as shown in the video).
Once the entire casing is filled, tie off the other end and begin twisting into desired-sized links.
Package up in a quantity that makes sense for your family. Wrap in a layer of plastic wrap and then again in freezer paper. Secure with tape.
Freeze for up to one year.
Defrost in the refrigerator overnight and cook thoroughly until sausages reach 165°F.

Notes

Make Ahead Directions - You can pre-cook your Italian sausage patties and store them in the freezer. To do this, cook until sausages reach 165°F (about 3-4 minutes per side). Allow them to cool completely on a paper towel-lined plate. Transfer to a cookie sheet and flash freeze. Remove from the cookie sheet and transfer them to a freezer-safe container.
Reheating - When ready to cook, reheat from frozen over medium heat with a teaspoon of oil in a frying pan until heated through.

Nutrition

Tried this recipe?We want to see! Tag @homesteadingfamily on Instagram.