Homemade Mild Italian Sausage Recipes

HOMEMADE ITALIAN SAUSAGE RECIPE

Steps:

• Mix the red wine vinegar with the pork meat in a bowl.
• Sprinkle it with all the remaining ingredients (seasoning, herbs and vegetables)
• Knead it making sure that they are all spread evenly throughout the meat.
• Split the sausage into three long parts, wrap each of them in plastic and put them in a freezer bag before letting them cool in the freezer. You want to use a freezer bag for them, to avoid freezer burn.
• Let them cool in the freezer for 12 hours before taking them out.

HOMEMADE SWEET ITALIAN SAUSAGE (MILD OR HOT)

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

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.

ITALIAN SAUSAGE RECIPE

Steps:

• Place the ground meat in a bowl and add all remaining ingredients. Use your hands or a stand mixer paddle attachment to thoroughly combine the ingredients. Wrap and chill for at least 6 hours before using, preferably overnight for best flavor.The sausage will keep in the fridge for 3 days or can be frozen, well wrapped, for up to 3 months. Makes 1 pound of ground sausage.

HOMEMADE VENISON ITALIAN SAUSAGE

Steps:

• mix together all spices and vinegar.
• add to the ground meat.
• stuff in hog casings or freeze in bulk.

HOMEMADE MILD ITALIAN SAUSAGE

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.

ITALIAN SAUSAGE RECIPE

Steps:

• 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.

HOMEMADE MILD ITALIAN SAUSAGE

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.

ITALIAN SAUSAGE SEASONING RECIPE

Steps:

• In a small bowl, combine all of the seasonings. Add the seasonings to 2 pounds of ground beef. Brown or cook as desired in a large skillet.
• Store any leftovers in the refrigerator in an airtight container.