Italian Sausage Recipe

Chill meat and equipment

Trim the pork shoulder and pork fat of any tough connective tissue. Cut into 1-inch cubes, place in a single layer on a tray, cover, and freeze until firm but not rock solid (about 30–45 minutes). Chill the grinder plate, feed tube, and bowl in the freezer for 15–20 minutes as well. Cold meat gives a better grind and texture.

While meat chills, toast the fennel seeds in a dry skillet over medium heat, shaking the pan, until fragrant (1–2 minutes). Cool briefly, then crush lightly with a mortar and pestle or in a spice grinder. Roast is to bring out flavor—do not burn.

Combine the kosher salt, black pepper, toasted/crushed fennel seed, crushed red pepper, minced garlic, chopped parsley, sugar, ground nutmeg, and ground coriander (if using) in a small bowl. Mix thoroughly so the salt and spices are evenly distributed.

Place the chilled cubed pork and fat into the cold hopper of the grinder. Using a coarse grind plate (or 3/8" plate), grind the meat into a large bowl set over ice to keep it cold. If you prefer a smoother texture, you can grind once more through a medium plate.

Scatter the seasoning evenly over the ground meat. Add the white wine and ice water. Using your hands or a sturdy spoon, mix rapidly and thoroughly for 2–4 minutes until the mixture becomes tacky and binds together. This is important for a good sausage texture. Do not overmix to the point of heating—keep it cold.

Taste test: To check seasoning, pinch off a small portion, form a 1" patty, and pan-fry over medium heat until cooked through (about 2–3 minutes each side). Adjust salt or spices to taste and incorporate any adjustments by mixing briefly.

If using casings: rinse soaked hog casings in several changes of cold water, then run a little vinegar-water through to remove any odor. Slide one end of a casing onto the sausage stuffer tube and leave a 4–6" tail. Tie the tail with kitchen twine or leave it unfolded to twist later.

Fill the stuffer with the sausage mixture, keeping the hopper chilled. Start feeding slowly, controlling flow with your hand or a pusher so the casing fills evenly without air pockets. Leave some casing at the end to tie off. If air pockets form, prick them with a sterile needle and gently push out the air.

Form links by twisting the filled casing at desired lengths (about 4–6" per link), alternating twist directions between links to keep them from unraveling. Refrigerate stuffed sausages uncovered on a tray for 1–2 hours to dry the casing surface for better browning, or refrigerate up to overnight.

Pan-fry: Heat 1 tablespoon oil in a heavy skillet over medium heat. For patties: shape portions into 3–4 oz patties and cook 3–4 minutes per side until internal temperature reaches 160°F (71°C). For links: place links in skillet and cook, turning occasionally, 10–12 minutes until browned and internal temp 160°F, covering for a few minutes if they brown too quickly before cooking through.

Oven: Preheat oven to 375°F (190°C). Place links on a baking sheet and bake 18–25 minutes, turning once, until internal temperature reaches 160°F. For thicker links, you may finish under the broiler briefly to brown the casing—watch closely to avoid burning.

Grill: Preheat grill to medium. Grill links 10–14 minutes, turning every few minutes, until nicely charred and internal temperature 160°F. Move to indirect heat if flare-ups occur.

Raw stuffed sausages can be refrigerated for up to 2 days or frozen (flash-freeze on a tray then transfer to a freezer bag) for up to 3 months. Thaw in the refrigerator overnight before cooking.

If you prefer a spicier sausage, increase crushed red pepper to 1–1.5 tsp or add 1/2 tsp cayenne. For milder, omit the red pepper. The white wine adds brightness; you may substitute 2 tablespoons of dry red wine or 2 tablespoons apple cider if desired.