Homemade Italian Sausage W/gravy Recipe
Make Homemade Italian Sausage W/gravy Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sausage
Gravy (Tomato-Based with Sausage Drippings)
Finish & Serving
Method
Sausage
- 1
Make Sausage Mixture
In a large mixing bowl chill the bowl and pork briefly if warm. Add ground pork, salt, black pepper, paprika, crushed fennel seeds, oregano, thyme, red pepper flakes, minced garlic and cold water. Mix by hand or with a paddle on low speed until just combined and sticky, about 60–90 seconds. Do not overwork.
- 2
Portion and Rest
If making patties or bulk sausage for gravy: portion into 3–4 ounce rounds, place on a tray, cover and refrigerate at least 30 minutes to let seasoning meld. If making links with casings: rinse casings well, fit sausage stuffer, fill casings evenly, twist into 4–5" links and refrigerate 30 minutes.
- 3
Brown Sausage
Heat a large heavy-bottomed skillet or braising pan over medium-high heat. Add 1 tablespoon of olive oil if pan is dry. Brown the sausage portions in batches (do not overcrowd) until well-browned on all sides, about 3–4 minutes per side. For bulk sausage, crumble and brown until just cooked through. Remove browned sausage to a plate and reserve pan drippings in the pan for the gravy. Leave any fond (browned bits) in the pan.
Gravy (Tomato-Based with Sausage Drippings)
- 4
- 5
Add Garlic and Tomato Paste
Add the minced garlic and cook 30–60 seconds until fragrant. Stir in the tomato paste and cook, stirring constantly, for 2–3 minutes to caramelize the paste and deepen flavor.
- 6
Deglaze
Pour in the red wine (if using) to deglaze the pan, scraping up fond with a wooden spoon. Let the wine reduce by half, about 2–3 minutes. If you are not using wine, add 1/4 cup stock and scrape up fond.
- 7
Simmer Sauce
Add the crushed tomatoes, chicken stock, bay leaves, sugar, salt, black pepper and red pepper flakes. Stir to combine and bring to a gentle simmer. Return the browned sausage (and any accumulated juices) to the pan, nestling links into the sauce or stirring in crumbled sausage. Reduce heat to low and simmer, uncovered, for 30–45 minutes, stirring occasionally, until sauce thickens and flavors marry. Taste and adjust salt, pepper or sugar.
- 8
Finish
Stir in chopped parsley and basil in the last 5 minutes of simmering. Remove and discard bay leaves. Off heat, stir in 1/2 to 3/4 cup grated Parmesan for added richness if desired.
Finish & Serving
- 9
Serve
For sandwiches: split hoagie rolls, toast lightly if desired, place 1–2 sausage links or a generous scoop of saucy crumbled sausage into each roll, spoon additional gravy over top and sprinkle with grated Parmesan and chopped parsley. For pasta: toss 1 pound cooked pasta per 4 servings with sauce and serve with Parmesan and parsley.
- 10
Hold for Catering
To keep for a catered party, transfer sausage and gravy to a hotel pan or steam table pan, cover and keep at 140°F (60°C). Stir occasionally and top with additional parsley and cheese just before serving. The recipe yields about 24 sandwich portions (1 link or ~3–4 oz sauced sausage per roll) or serves 24 over pasta.