If anything that has homemade in its name scares you, we understand. Don’t get us started on the many kitchen fails we’ve gone through. There was this one time when I forgot I had a pizza in the oven. How can you forget about something like that, right? It’s a sin in itself to forget about your food, but it’s even worse when it’s Italian food. Thank God this could never happen with a Tiramisu–unless you forget about the coffee on the stove. You think you’ll eat the best homemade pizza ever, then the next think you know, it turns out to be this black carcinogenic…thing.
But this homemade Italian sausage recipe is not that kind and it’s foolproof. You would be quite shocked, but this time, by how simple it is. Making sausages is an Italian tradition which also spread out in time to various other European parts. I remember grinding the meat proudly as a kid and taking turns with my parents. It took me a few years to realize that grinding meat wasn’t that much of an accomplishment. As a matter of fact, all the meat coming out from the holes was more of an image coming out of a horror movie. But back to more pleasant imagery.
We talked about salamis basically being sausages and if you checked that article out, you’ll remember that they are quite versatile. This is all thanks to the variety of seasoning you can use and such is the case for this recipe as well. You can use garlic, seeds, salt, black pepper and even dry white wine. Depending on your tolerance for spicy food, you can add more garlic or red pepper into the mix. You can go crazy with the flavor, from mild to I-did-not-sign-up-for-this-hotness.
And even though the homemade Italian sausage recipe is mostly prepared using pork, it is not limited to it. For instance, you can also use ground turkey, if you prefer. Just make sure to coat the skillet first, because turkey has low fat and it will stick to it otherwise.
This time though, we’ll keep it traditional and go with pork, as it has just the right marbling. You might not like the word, but there is no sausage without fat. If that is too much for you, you might want to avoid pork loin and go with pork butt instead.
That being said, you might be a little bit disappointed that you can’t cook it and eat it right away. The sausages need to be stored in the freezer for at least 12 hours before serving. However, trust us on this one–it’s worth the wait. Italian sausages are perfect with pasta sauce, and you can roll them into meatballs. They are juicy and rich in flavor, helping all sorts of seemingly basic dishes stand out.
Without further ado, here is our homemade Italian sausage recipe. It will definitely make you think twice next time you’ll want to buy them at a supermarket.
- 3 pounds ground pork
- 3 tbsp. red wine vinegar
- 1 tbsp. salt
- 2 tsp. paprika
- 1 tbsp. freshly cracked black pepper
- 2 tsp. red pepper flakes crushed
- 1 1/4 tbsp. parsley dried
- 3/4 tsp. ground fennel seed
- 1 tbsp. garlic powder
- 1/8 tsp. dried oregano
- 1 tbsp. onion powder
- 1/4 tsp. brown sugar
- 1 tbsp. dried basil
- 1/8 tsp. dried thyme
- Mix the red wine winegar with the pork meat in a bowl.
- Sprinkle it with all the remaining ingredients (seasoning, herbs and vegetables)
- Knead it making sure that they are all spread evenly throughout the meat.
- Split the sausage into three long parts, wrap each of them in plastic and put them in a freezer bag before letting them cool in the preezer. You want to use a freezer bag for them, to avoid freezer burn.
- Let them cool in the freezer for 12 hours before taking them out.