Italian Sausage Recipe
Make Italian Sausage Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sausage Mix
Optional Finish / Cooking
Method
Sausage Mix
- 1
Prepare meat and fat
Freeze or chill the cubed pork shoulder and fatback until firm but not rock solid (about 30–45 minutes in the freezer). Cold meat grinds cleaner and binds better.
- 2
Prepare casings
Soak natural hog casings in warm water for 30 minutes, then flush water through them to remove salt. Keep casings in a bowl of clean water until ready to use.
- 3
Grind the meat
Using a meat grinder with a coarse plate, grind the chilled pork shoulder and fat together into a large bowl. If you prefer a finer texture, grind a second time through a finer plate.
- 4
Combine spices
In a small bowl, mix the sea salt, cracked black pepper, crushed fennel seed, red pepper flakes, granulated garlic, oregano, and basil. Stir into the ground pork evenly.
- 5
Add liquid
Pour the white wine (or cold water) into the spiced meat. Mix thoroughly by hand or with a stand mixer fitted with a paddle on low speed until the mixture becomes sticky and cohesive (about 2–3 minutes). This helps develop the protein so the sausage binds.
- 6
Test seasoning
Fry a 1-inch patty of the mixture in a skillet until cooked through. Taste and adjust salt, pepper, or heat as needed. If adjusting, incorporate changes evenly into the whole batch.
Stuffing & Cooking
- 7
Prepare the stuffer
Fit a sausage stuffer or a grinder with a stuffing attachment. Slide one end of the prepared casing onto the stuffing tube, leaving a 6" tail.
- 8
Stuff the casings
Feed the seasoned meat into the stuffer and fill the casing steadily, avoiding large air pockets. Keep pressure even; don't overstuff. Leave about 2" between sausages for twisting.
- 9
Form links
Twist the filled casing at intervals to create links of desired length (about 4–6 inches). Alternate twisting directions between links so they hold.
- 10
Prick air pockets
Use a pin or needle to prick any large trapped air bubbles and gently press the meat to remove air. Wipe casings if excess moisture appears.
- 11
Cooking options — poach then sear (recommended)
Place sausages in a single layer in a skillet or shallow pan. Add enough water to come about 1/3 up the sausages (about 1–2 cups). Bring to a gentle simmer over medium-low heat and cook until sausages reach 145°F (63°C), about 10–12 minutes. Remove sausages and pat dry. Heat 1 tablespoon olive oil in a skillet over medium-high and brown sausages, turning to get an even golden crust, 3–4 minutes.
- 12
- 13
Rest and serve
Let sausages rest for 5 minutes to reabsorb juices. Serve whole or in a roll with sautéed peppers and onions, or slice for use in sauces, pizzas, or pasta dishes.
