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Italian Cuisine Expert and Food Blogger
Guido Pedrelli
Guido Pedrelli, the mastermind behind Nonna Box, has honed his culinary expertise for decades, inspired by family feasts in Emilia-Romagna. Mentored by his restaurateur nonna, he mastered Italian classics and furthered his skills with professional culinary studies in desserts and gelato making from Mec3. Today, he shares this rich legacy and authentic recipes through Nonna Box.
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.
Other meat recipes:
With all those herbs and spices, this recipe will surely hit the dining table. planning to serve this for our annual reunion next month. Wish me luck!
This looks like it might be a good jumping-off point to re-create my beloved salsiccia condito. Definitely looking forward to trying it!
Thanks Gilly! Please let us know how it turns out!
Good day, I would like to get sausage recipes from all over the world, please
I have tried so many seasoning blends for sausage. This is the absolute best. I will use it forever! Thank you
Grazie mille Leigh! Glad you liked it!
I made this and it was absolutely delicious! You knocked it our of the park!
Grazie mille Shani – so happy it came out great!
This recipe can be daunting because of the amount of spices but do not fret, it is delicious.
Grazie mille Cameron, glad you liked it!
I am going to make this recipe within the next week or two. However, I’m going to put the meat into hog skins. Don’t just know, but this recipe just sounds right to me. Watch this space.
I like the idea of using hog skins. Let us know how it turns out!
I am looking forward to making this recipe. I want to use it in Italian sausage, peppers and pasta and for subs with sauce and Mozzarella. I like spicy sausage, is this recipe spicy?