Homemade Mild Italian Sausage
Homemade Mild Italian Sausage is a flavorful, well-seasoned blend of pork butt, spices, and red wine, making for a perfect addition to appetizers, side dishes, or main courses. Whether you stuff it into casings or shape it into patties, this easy-to-make sausage can be enjoyed in various dishes. Perfect for grilling, frying, or using in a variety of recipes, this homemade sausage brings the authentic taste of Italy to your kitchen.
Equipment
- 1 Large Mixing Bowel For combining the sausage ingredients.
- Meat Grinder or Food Processor To finely grind the pork and spices.
- Sausage Stuffer or Sausage Attachment For filling the sausage casings (optional)
- Small Skillet For testing seasoning in the sausage mixture.
- Oven thermometer (optional) To check the internal temperature of the sausage.
Ingredients
- 3 tbsps dry red wine
- 3 lbs well-marbled pork butt cut into ½-inch pieces
- 2 tbsps minced garlic
- 1 tbsp plus 1½ tsps paprika
- 1½ tsps toasted fennel seeds
- 1 tbsp salt
- 1 tbsp freshly cracked black pepper
- 1 tsp cayenne
- ½ tsp ground anise
- 2 tbsps freshly chopped Italian parsley leaves
- pork casings optional
Instructions
- Combine the pork butt, garlic, paprika, fennel seeds, salt, pepper, cayenne, anise, parsley, and red wine in a large bowl and toss well to coat. Refrigerate covered overnight or up to 24 hours.
- Pass the mixture through a meat grinder fitted with a medium die. Alternately, transfer to a food processor in 2 batches and process until finely ground. To test the seasoning, heat 1 teaspoon oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust the seasonings, to taste.
- Using the sausage attachment on a mixer, stuff the meat into the casings, if being used. Twist and tie off to make 4-inch sausages. Alternately, shape into patties. Cook the sausage in usual manner, making sure the internal temperature of the sausage links reaches at least 150°F. Uncooked sausage can be stored in the refrigerator up to 3 days or freeze and use within 3 months.
Notes
- Testing the Seasoning: Always test a small portion of the sausage mixture before stuffing the casings to ensure the flavor is balanced.
- Storage Tip: Uncooked sausages can be stored in the refrigerator for up to 3 days, or frozen for up to 3 months.
- Casings Optional: If you don’t have sausage casings, you can shape the mixture into patties for easy cooking.
- Cooking Method: Make sure the sausages are fully cooked, with an internal temperature reaching at least 150°F for safe consumption.
Nutrition
Calories: 11kcalCarbohydrates: 1gProtein: 0.1gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.01gSodium: 1744mgPotassium: 10mgFiber: 0.1gSugar: 0.1gVitamin A: 208IUVitamin C: 0.4mgCalcium: 2mgIron: 0.1mg
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