SWEET ITALIAN SAUSAGE RECIPE
Ready to make better Italian food? Start here, with your own Sweet Italian Sausage. The fresh spices make all the difference!
Provided by Jeri Renee
Categories Dinner
Number Of Ingredients 12
Steps:
- In a spice grinder, grind black peppercorns and fennel seeds to a fine powder. (Skip this step if using pre-ground pepper and fennel seed.)
- Combine ground black pepper and fennel with the remaining dry spices in a bowl and mix together.
- Pour spice mixture and remaining ingredients onto the ground pork. Mix by hand until evenly distributed.
SWEET ITALIAN SAUSAGE
This sausage is really best with some sort of pig, whether it's domesticated pork or wild hogs. I've tried it with other meats and it's not as good. Black bear comes close, but it's a little too red to look right. Keep in mind my recipe is what I like, and it's representative of the typical sweet Italian sausages you will get all over the country. You can vary the seasonings to your taste. If you can get fennel pollen, it really adds a lot to the flavor. All butcher shops carry hog casings, and some supermarkets will sell them to you, too. Or you can buy sausage casings online.
Provided by Hank Shaw
Categories Appetizer Cured Meat Main Course
Time 2h
Number Of Ingredients 12
Steps:
- Get out about 15 to 20 feet of hog casings and soak them in warm water.
- Cut the meat and fat into chunks you can fit into your meat grinder. Mix together the salt, sugar, half the fennel seeds, black pepper, nutmeg, oregano and fennel pollen, then mix this with the meat and fat until every piece has a little on it. Put in the freezer until the meat and fat are between 30°F and 40°F. Put your grinder parts (auger, dies, blades, etc) in the freezer, too, and put a bowl in the fridge.
- Grind half of the mixture through the coarse die on your grinder, and half through the fine die. This creates a more interesting texture. If your meat mixture is still at 35°F or colder, you can go right to binding. If it has heated up, you need to chill everything back down. Use this time to clean up the grinder.
- Once the meat is cold, put it in a large bin or bowl and add the remaining fennel seeds, white wine and parsley. Mix well with your (very clean) hands for 2 to 3 minutes -- a good indicator of temperature is that your hands should ache with cold when you do this. You want to to mix until the meat binds to itself. You can also do this in a stand mixer set on its lowest setting, but I find you don't get as good a bind as you do when you do this by hand.
- You now have Italian sausage. You can leave it loose, form it into patties, or link it. I link mine most of the time. Put the loose sausage into a stuffer and thread a casing onto it. Stuffing sausage is easier with two people, one to fill the links, the other to coil, but I do it solo all the time. Stuff the links well but not super-tight, as you will not be able to tie them off later if they are too full. Don't worry about air pockets yet. Stuff the whole casing, leaving lots of room on either end to tie them off; I leave at least three inches of unstuffed casing on either end of the coil.
- To form the individual links, tie off one end of the coil. Now pinch off two links of about six inches long. Rotate the link between your hands forward a few times. (Here's a quick video on making the links) Look for air pockets. To remove them, set a large needle or a sausage pricker into a stovetop burner until it glows (this sterilizes it), then pierce the casing at the air pockets. Twist the links a little and gently compress them until they are nice and tight. Repeat this process with the rest of the sausage.
- Hang your links on a wooden clothes drying rack for at least an hour, or up to overnight if you can hang them in a place that doesn't get any warmer than 40°F or so. This lets the links cure a little, filling their casings and developing flavor. Once you've taken the links off the hanger, they can be refrigerated for up to 3 or 4 days, or frozen for up to a year.
Nutrition Facts : Calories 98 kcal, Carbohydrate 3 g, Protein 11 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 37 mg, Sodium 742 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
HOMEMADE SWEET ITALIAN SAUSAGE
If you want to go all out in making sausage, you'll need a few tools. A good sausage stuffer is a must if you want to make sausage links. Some are a struggle to work with, others are awesome. The LEM 5lb. Sausage Stuffer is one we always love. If you want to play with grinding your own cuts of meat instead of buying pre-ground meat, the KitchenAid Meat Grinder attachment and the stand alone Gourmia Meat Grinders are great choices.
Provided by Diane
Categories Appetizer Main Course Sandwiches Side Dish
Time 30m
Number Of Ingredients 12
Steps:
- Mix together all the seasonings in a bowl (salt, pepper, sugar, fennel, onion powder, garlic powder, smoked paprika, thyme, and oregano).
- Combine the pork, seasonings, and optional red wine in bowl and make sure all spices are blended into the ground pork. If unsure of flavor, heat a small skillet over medium-high heat. Cook a small patty and then taste test. Adjust seasonings if needed.
- Divide into patties, or portions for what ever you want to cook it with. You can freeze the sausage too.
Nutrition Facts : Calories 319 kcal, Carbohydrate 4 g, Protein 19 g, Fat 24 g, SaturatedFat 8 g, Cholesterol 81 mg, Sodium 937 mg, Sugar 2 g, ServingSize 1 serving
HOMEMADE SWEET ITALIAN SAUSAGE (MILD OR HOT)
This is a very versatile Italian sausage which can be used in many different ways. You can take it from mild to hot and it's very easy to use. There are also different options for type of meat to use, like ground chuck or ground turkey (do not use ground beef). If using ground turkey, you'll have to coat your skillet with a little olive or veggie oil before cooking as it has very little fat and will stick to skillet.
Provided by Michelle Leigh Gossman
Categories World Cuisine Recipes European Italian
Time 12h20m
Yield 12
Number Of Ingredients 14
Steps:
- Place the pork and red wine vinegar in a mixing bowl. Sprinkle with salt, black pepper, parsley, garlic powder, onion powder, basil, paprika, red pepper flakes, fennel seed, brown sugar, oregano, and thyme. Knead until flecks of spice are evenly distributed through the sausage.
- Divide the sausage into thirds, and form into 3 logs; wrap each in plastic wrap. Place wrapped sausage into a freezer bag before freezing, or store in refrigerator for at least 12 hours before cooking.
Nutrition Facts : Calories 243.1 calories, Carbohydrate 2.3 g, Cholesterol 73.6 mg, Fat 16.4 g, Fiber 0.7 g, Protein 20.5 g, SaturatedFat 6.1 g, Sodium 640.3 mg, Sugar 0.5 g
HOMEMADE SWEET ITALIAN SAUSAGE RECIPE - (4.2/5)
Provided by sheilaolim
Number Of Ingredients 14
Steps:
- Place the pork and red wine vinegar in a mixing bowl. Sprinkle with salt, black pepper, parsley, garlic powder, onion powder, basil, paprika, red pepper flakes, fennel seed, brown sugar, oregano, and thyme. Knead until flecks of spice are evenly distributed through the sausage. Divide the sausage into thirds, and form into 3 logs; wrap each in plastic wrap. Place wrapped sausage into a freezer bag before freezing, or store in refrigerator for at least 12 hours before cooking
HOMEMADE ITALIAN SAUSAGE
One of my earliest and most vivid food memories was when my uncle Bill would make his famous dried Italian sausage every Christmas Eve. They'd be fried after Midnight Mass and served on bread with roasted red peppers. This fresh version was inspired by those. If you can manage not to eat them right away, letting them dry for a day or two really deepens the flavor, and firms up the texture as well, in true Uncle Billy fashion.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time P1DT9h30m
Yield 8
Number Of Ingredients 16
Steps:
- Cut pork shoulder into cubes. Place in a bowl and refrigerate while preparing the other ingredients.
- Grind garlic with a pinch of salt in a mortar to make a paste. Add fennel, anise, and black pepper. Bruise spices lightly with a pestle to release the flavors. Add red pepper flakes, cayenne pepper, oregano, marjoram, coriander, mustard, allspice, sugar, and a splash of water. Stir to combine.
- Add the spice paste to the pork cubes. Mix thoroughly by hand. Add the remaining salt. Cover and refrigerate until flavors meld, 8 hours to overnight.
- Process the cold pork through a meat grinder on the slowest speed.
- Push a casing onto the stuffing tube of your meat grinder. Feed the sausage meat through the filling tray. Run the meat through the casing on the slowest speed until all the casing is used up. Tie casing at the end into a knot. Pinch and twist the meat to create links if desired.
- Place sausage onto a wire rack set over a sheet pan. Refrigerate uncovered for 24 hours.
- Preheat a charcoal grill for medium heat. Separate the links and grill them until browned, about 5 minutes per side.
Nutrition Facts : Calories 194.4 calories, Carbohydrate 4.2 g, Cholesterol 74.4 mg, Fat 10.4 g, Fiber 1.3 g, Protein 20.4 g, SaturatedFat 3.8 g, Sodium 1464.5 mg, Sugar 1.7 g
HOMEMADE MILD ITALIAN SAUSAGE
Provided by Food Network
Categories side-dish
Time 8h45m
Yield about 3 pounds of sausage
Number Of Ingredients 11
Steps:
- 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 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 sausage in usual manner, making sure the internal temperature of the sausage links reaches at least 150 degrees F. Uncooked sausage can be stored in the refrigerator up to 3 days or freeze and use within 3 months.
SWEET ITALIAN SAUSAGE
Steps:
- Place all the ingredients except the salt in a large bowl, and knead with your hands until thoroughly blended. Cook and taste a small sample, then add the salt if needed. Leave in bulk and shape as directed in individual recipes or stuff into hog casing. Cover and refrigerate for several hours, or preferably overnight, to allow the flavors to blend.
- Sauté or grill, or cook as directed in individual recipes. (The uncooked sausage will keep in the refrigerator for up to 3 days, or in the freezer for up to 1 week.)
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