Italian Sausage Recipe

Toast and prepare spices

Heat a small skillet over medium heat. Add the fennel seeds and toast, stirring, until fragrant and slightly darker (about 1–2 minutes). Immediately transfer to a plate and, once cool, crush lightly with a mortar and pestle or the back of a spoon.

Combine seasonings

In a small bowl whisk together the toasted crushed fennel, black pepper, red pepper flakes, oregano, basil, chopped parsley, minced garlic, and kosher salt. Add the white wine and ice water and stir to form a loose slurry. This helps distribute the spices evenly through the meat.

Mix meat and seasonings

Place the ground pork and pork fat in a large mixing bowl. Pour the seasoning slurry over the meat. Using clean hands, mix thoroughly but gently for 2–3 minutes until the mixture becomes tacky and the seasonings are evenly distributed. Avoid overworking to keep the sausage tender.

Test and adjust

Form a small patty (about 1½ inch) from the mixture and cook in a skillet over medium-high heat until fully cooked (about 2–3 minutes per side). Taste for seasoning and adjust salt, pepper, or red pepper flakes in the remaining mixture if needed.

Chill

Cover the bowl with plastic wrap and refrigerate the sausage mixture for at least 1 hour, or up to overnight, to let the flavors meld and the mixture firm up for easier stuffing or shaping.

Prepare casings (if using)

If you will stuff links, rinse the natural hog casings under cool running water until clear. Soak in warm water for 30 minutes. Fit your sausage stuffer or a sausage funnel onto a grinder or stuffer attachment.

Stuff or shape

If stuffing: feed the chilled meat into the stuffer and fill casings, taking care not to overfill; twist into 4–6 inch links. If not stuffing: form into patties or logs about ¾–1 inch thick. Transfer formed sausages to a tray and refrigerate for 30 minutes to set.

Pan-sear

Heat a large skillet over medium heat. Add olive oil and optional butter. Add sausages (links or patties) leaving space between them. Cook gently, turning every 3–4 minutes so they brown evenly, about 12–15 minutes total for links, or until internal temperature reaches 160°F (71°C). If sausages brown too quickly, reduce heat and cover loosely for the last few minutes to cook through.

Grill

Preheat grill to medium (350–400°F). Place sausages over indirect heat first to cook through for about 10–12 minutes, turning occasionally, then finish over direct heat to brown for 2–3 minutes per side. Ensure internal temperature reaches 160°F (71°C).

Rest and serve

Let cooked sausages rest for 5 minutes before serving. Serve in a roll with peppers and onions, sliced over pasta, or as patties on a bun.