Mild Italian Sausage Recipes

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HOMEMADE SWEET ITALIAN SAUSAGE (MILD OR HOT)



Homemade Sweet Italian Sausage (Mild or Hot) image

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

3 pounds ground pork
3 tablespoons red wine vinegar
1 tablespoon salt
1 tablespoon freshly cracked black pepper
1 ¼ tablespoons dried parsley
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried basil
2 teaspoons paprika
2 teaspoons crushed red pepper flakes, or to taste
¾ teaspoon ground fennel seed
¼ teaspoon brown sugar
⅛ teaspoon dried oregano
⅛ teaspoon dried thyme

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 MILD ITALIAN SAUSAGE



Homemade Mild Italian Sausage image

Provided by Food Network

Categories     side-dish

Time 8h45m

Yield about 3 pounds of sausage

Number Of Ingredients 11

3 tablespoons dry red wine
3 pounds well-marbled pork butt, cut into 1/2-inch pieces
2 tablespoons minced garlic
1 tablespoon plus 1 1/2 teaspoons paprika
1 1/2 teaspoons toasted fennel seeds
1 tablespoon salt
1 tablespoon freshly cracked black pepper
1 teaspoon cayenne
1/2 teaspoon ground anise
2 tablespoons freshly chopped Italian parsley leaves
Pork casings, optional

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 SAUSAGES WITH CABBAGE AND ONION



Italian Sausages With Cabbage and Onion image

Make and share this Italian Sausages With Cabbage and Onion recipe from Food.com.

Provided by Andtototoo

Categories     European

Time 1h2m

Yield 5 serving(s)

Number Of Ingredients 9

2 onions, diced
1 large cabbage, diced
2 garlic cloves, minced
1/4 cup olive oil
1 lb Italian sausage
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon red wine vinegar
2 cups water

Steps:

  • In a large mixing bowl put the onions, cabbage and garlic. Set aside.
  • In a dutch oven, or other large vessel, put the olive oil. Slice the sausages (hot or mild) into bite-size pieces, adding more if you want more meat.
  • Heat the oil over high heat, and when hot, add the sausage pieces and stir-fry until well browned.
  • Add the ingredients from the mixing bowl, the salt, pepper, vinegar and water.
  • Mix well for 2-3 minutes.
  • Cover, reduce heat to medium-low, and cook for about 45 minutes, stirring occasionally. If needed, add a bit more water.
  • When the cabbage is very tender, remove cover and increase heat to evaporate any excess liquid. Check for salt.

Nutrition Facts : Calories 489.1, Fat 36, SaturatedFat 10.2, Cholesterol 51.8, Sodium 1609.8, Carbohydrate 22.9, Fiber 6.6, Sugar 11.6, Protein 21.5

HOMEMADE MILD ITALIAN SAUSAGE



Homemade Mild Italian Sausage image

To save time I'm using ground pork to make mine. From Emeril Lagasse Riverside Len, suggests leaving the cayenne pepper out all together.

Provided by Charlotte J

Categories     Pork

Time 45m

Yield 3 pounds of sausage

Number Of Ingredients 12

3 lbs well-marbled pork butt, cut into 1/2-inch pieces
2 tablespoons minced garlic
1 tablespoon paprika
1 1/2 teaspoons paprika
1 1/2 teaspoons toasted fennel seeds
1 tablespoon salt
1 tablespoon freshly cracked black pepper
1 teaspoon cayenne (optional)
1/2 teaspoon ground aniseed
2 tablespoons freshly chopped fresh Italian parsley
3 tablespoons dry red wine
pork casing (optional)

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.

Nutrition Facts : Calories 1048.7, Fat 71.9, SaturatedFat 24.8, Cholesterol 299.4, Sodium 2608.8, Carbohydrate 6.4, Fiber 2.4, Sugar 0.5, Protein 86.4

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