Course: Appetizer, dinner, lunch, Main Course
Cuisine: American, Italian
Keyword: Hot Italian sausage, Italian sausage, Mild Italian Sausage, Sweet Italian sausage
Prep Time: 45 minutes minutes
Total Time: 45 minutes minutes
Servings: 12 sausages
Calories: 164kcal
Italian-style sausage made with ground pork shoulder, white wine, fennel, fennel pollen, and other spices.
Print Recipe
- 2000 g pork shoulder about 4.4 lbs
- 26 g kosher salt about 1.5 Tbsp
- 4 g black pepper about 2 tsp, coarsely ground
- 4 g sugar about 1 tsp
- 6 g fennel seed about 4 tsp, coarsely crushed in a mortar
- 2 g caraway about 1 tsp, coarsely crushed in a mortar
- 2 g coriander about 1 tsp, coarsely crushed in a mortar
- 1 g fennel pollen about 1/2 tsp; omit if you don't have it
- 1 g oregano about 1.5 tsp
- 1.5 g basil about 1 heaping tsp
- 118 g dry white wine 1/2 cup; cold; or cold drinking water
Grind the meat through ⅜” (10 mm) plate.
Add the spices, wine or water, and mix well, until the mixture becomes sticky.
Stuff into 28 - 36 mm hog casings and tie into 5” (12 cm) links.
If not cooking immediately, refrigerate, or vacuum seal and freeze for up to 3 months.
Cook before serving. Best pan-fried, grilled or air-fried.
- For Medium Hot Italian Sausage add 4 g (2 tsp) cayenne pepper
- For Hot Italian Sausage add 8 g (4 tsp) cayenne pepper
Code of Federal Regulations permits Italian Sausage to also include the following:
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- Other spices such as anise and paprika
- Red or green peppers, or both
- Dehydrated or fresh onions, garlic, and parsley
As well, the Code permits that Italian Sausage be made with beef, veal or a beef and veal combination.
Calories: 164kcal | Carbohydrates: 1g | Protein: 20g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 918mg | Potassium: 374mg | Fiber: 1g | Sugar: 1g | Vitamin A: 22IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 2mg