Homemade Hot Italian Sausage Recipes

HOT ITALIAN SAUSAGE

Hot Italian Sausage image

Homemade hot Italian fennel sausage isn't a chore. Lightly browned and crumbled, this pork sausage makes a terrific topping for pizza or an addition to a rustic pasta dish.

Provided by David Tanis

Categories quick, side dish

Time 10m

Yield Makes 1 pound

Number Of Ingredients 6

Ingredients

1 pound coarsely ground pork shoulder, not too lean
1 teaspoon salt
1 teaspoon crushed fennel seeds
1/2 teaspoon hot red pepper flakes, or more to taste
1 tablespoon mild paprika
3 garlic cloves, minced

Steps:

Put the pork in a bowl and add all remaining ingredients. Mix well to distribute the seasoning evenly throughout the meat.
Cover and refrigerate for up to 3 days, or freeze for future use.

Nutrition Facts : @context http, Calories 185, UnsaturatedFat 8 grams, Carbohydrate 1 gram, Fat 14 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 5 grams, Sodium 183 milligrams, Sugar 0 grams

HOT ITALIAN SAUSAGE

Hot Italian Sausage image

An Italian friend of mine had an Italian restaurant and used this recipe for over 30 years. When he retired, he graciously consented to passing it on to me. I will share it with you. It is excellent as meatballs, in spaghetti sauce, hamburger patties, or on pizza. This Recipe was prized by him and revered by many. We are lucky to have gotten this Recipe.

Provided by Jim Wyllie

Categories World Cuisine Recipes European Italian

Time P1DT30m

Yield 80

Number Of Ingredients 9

Ingredients

20 pounds ground pork
⅛ cup salt
¼ cup garlic salt
1 tablespoon ground black pepper
½ cup ground paprika
1 cup vegetable oil
1 tablespoon anise seed
1 tablespoon fennel seed
⅛ cup red pepper flakes

Steps:

Place the ground pork into a large bowl. Season with salt, garlic salt, black pepper and paprika. In a blender or food processor, blend together the oil, anise seed, fennel seed and red pepper flakes. Mix everything into the ground pork until well blended. Refrigerate for 24 hours to let flavors blend. Bag and freeze in portions that suit your needs.

Nutrition Facts : Calories 326.4 calories, Carbohydrate 0.7 g, Cholesterol 81.7 mg, Fat 26.9 g, Fiber 0.4 g, Protein 19.3 g, SaturatedFat 9.4 g, Sodium 335.8 mg, Sugar 0.1 g

HOT ITALIAN SAUSAGE

Hot Italian Sausage image

Provided by Food Network

Categories main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 14

Ingredients

2 pounds pork butt, cubed
1 ounce salt
1/4 ounce black pepper
1/4 ounce fennel seed
1/2 ounce garlic powder
1/4 ounce paprika
1/2 ounce dried parsley
1/2 ounce crushed red pepper flakes
1/4 orange bell pepper, chopped
1/4 red bell pepper, chopped
1/4 yellow bell pepper, chopped
1 ounce cheese of choice
1 to 2 ounces wine, grappa, or brandy
1 yard pork or lamb casings

Steps:

Preheat the oven to 350 degrees F.
Combine all ingredients, except casings, in a large bowl. Put the meat mixture through a grinder and grind according to manufacturer's instructions. Tie a knot in 1 end of a casing and begin filling the casings with the meat mixture, then tie off the other end of the casing once all the meat has been used. Twist the casing into 6 sausage links.
Bake sausage for at least 15 minutes. Meanwhile, preheat a grill.
Remove sausage links from oven and place on grill. Grill until crispy and golden brown. Spice up your favorite pasta recipe by adding sausage slices or enjoy your sausage the old-fashioned way, on a bun topped with your favorite condiments.

ITALIAN SAUSAGE, SICILIAN STYLE

Italian Sausage, Sicilian Style image

To stuff the casings, you will need a meat grinder with a sausage horn attachment. If you don't have such a device, use the mixture to make fried patties by shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until golden brown on both sides.

Provided by Amanda2

Categories Pork

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs lean pork butt, coarse ground
1/4 lb pork fat, coarse ground
1 tablespoon fennel seed, Coarsely Ground
2 bay leaves, crushed
1 1/2 tablespoons dried parsley
3 garlic cloves, crushed
1/8 teaspoon hot pepper flakes
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 tablespoons dry white wine

Steps:

To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard).
Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.
Mix all the ingredients and let stand for 1 hour.
Mix again and then stuff into casings.
Column: 'Sausages like Mama used to make' Frugal Gourmet News column.

Nutrition Facts : Calories 2120.3, Fat 229.8, SaturatedFat 87.2, Cholesterol 160.3, Sodium 611, Carbohydrate 2.2, Fiber 0.8, Sugar 0.2, Protein 7.1

HOMEMADE HOT ITALIAN SAUSAGE

Homemade Hot Italian Sausage image

Make and share this Homemade Hot Italian Sausage recipe from Food.com.

Provided by Ross deBoss

Categories Lunch/Snacks

Time 30m

Yield 30 links

Number Of Ingredients 10

Ingredients

8 lbs coarsely ground pork (shoulder is best)
1 cup red wine, cold
8 teaspoons salt
4 -5 garlic cloves, minced
1 cup fresh parsley, chopped
1 tablespoon black pepper, fresh ground tellicherry is best
3 teaspoons cayenne
5 tablespoons fennel seeds, toasted on stove top
2 teaspoons crushed red pepper flakes
5 tablespoons hot paprika

Steps:

Be careful with the wine quantity if you resize down. Also, its good with dried herbs, of course, but far better with fresh garlic cloves and parsley. My wife and I were once in a hurry making a pound of it for a quick Saturday lunch with Italian bread slices and red wine and I didn't take a minute to toast the fennel seeds on the stovetop; big difference. Do yourself a favor and spend the extra 2 or 3 minutes there even if you substitute a tablespoon or so of powdered garlic for the cloves and use the ever handy dried parley flakes.

Nutrition Facts : Calories 272.2, Fat 12, SaturatedFat 4.2, Cholesterol 104, Sodium 694.4, Carbohydrate 1.9, Fiber 1, Sugar 0.2, Protein 35.9

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