Italian Sausage Recipe
Make Italian Sausage Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sausage Mix
Casings & Finishing (optional)
Method
Sausage Mix
- 1
Toast and crush fennel
Heat a small dry skillet over medium heat. Add fennel seeds and toast, stirring, until fragrant and slightly darker, about 1–2 minutes. Remove to a plate and, once cool, crush lightly with a mortar and pestle or the flat of a knife.
- 2
Chill equipment and meat
Place the bowl and blade of a stand mixer (or metal mixing bowl) in the refrigerator or freezer for 10–15 minutes. Keep the ground pork cold to help protein bind and to prevent fat smearing.
- 3
Combine spices
In a small bowl combine kosher salt, black pepper, crushed red pepper flakes, toasted crushed fennel, dried oregano, dried basil, granulated garlic, and granulated onion. Stir to blend evenly.
- 4
Mix meat and seasonings
Put the cold ground pork into the chilled mixing bowl. Sprinkle the spice mixture evenly over the meat. Add the cold wine (or water) and the small cubes of cold butter (or cold olive oil). Using clean hands or the paddle attachment on low speed, mix until the seasonings are evenly distributed and the meat becomes slightly tacky, about 60–90 seconds. Do not overwork until it becomes paste-like; you want a cohesive but not over-emulsified texture.
- 5
Test the seasoning
Pinch off about 1 tablespoon of the seasoned raw meat and form into a thin patty. Cook in a skillet over medium heat for about 1–2 minutes per side until cooked through. Taste and adjust seasoning: add more salt, pepper, or red pepper flakes if needed. If adjusting, fold in the additional seasonings a little at a time and retest.
Forming & Finishing
- 6
Prepare casings (if using)
If using natural hog casings, place them in a bowl of warm water and let sit for at least 30 minutes to remove salt. Rinse the inside of each casing by running water through it and flush well. Keep casings in warm water until ready to use.
- 7
Stuff sausages (optional)
Fit a sausage stuffer or a stand mixer sausage attachment with the appropriate sized funnel. Slide a prepared casing onto the funnel, leaving a 6" tail. Feed the sausage mix into the hopper and turn slowly to fill the casing evenly, avoiding large air pockets. Twist into 4–6" links by pinching and twisting at intervals. If you prefer bulk sausage, skip this step and transfer mixture to an airtight container.
- 8
Rest for flavor development
If time allows, refrigerate stuffed links or bulk sausage for 2–24 hours to let flavors meld. Covered in the refrigerator, the sausage will be easier to slice and will develop a deeper flavor.
- 9
Cook sausages: pan-sear and finish
To cook fresh sausages, heat a large skillet over medium heat and add 1 tablespoon neutral oil. Add sausages (do not overcrowd) and brown gently, rolling to brown all sides, about 3–4 minutes per side. Reduce heat to low, add 1/4 cup water (or a splash of white wine), cover, and steam for 8–12 minutes until internal temperature reaches 160°F (71°C). Remove lid and increase heat to medium-high to evaporate any liquid and re-crisp the exterior for 1–2 minutes.
- 10
Alternatively bake or grill
To bake: place sausages on a rimmed baking sheet and roast in a preheated 375°F (190°C) oven for 18–25 minutes, turning once, until internal temperature is 160°F (71°C). To grill: preheat grill to medium heat and cook sausages 10–14 minutes, turning frequently, until nicely charred and 160°F (71°C) inside.
- 11
Serve
Transfer sausages to a platter. Garnish with chopped fresh parsley and serve with lemon wedges if desired. Slice links on the bias or serve whole with your choice of sides or in a bun.