Italian Sausage Recipe

Toast and crush fennel

Heat a small dry skillet over medium heat. Add fennel seeds and toast, stirring, 1–2 minutes until fragrant and slightly darker. Transfer to a mortar and pestle or spice grinder and lightly crush. Set aside to cool.

Prepare garlic

Peel and finely mince the garlic (or use a microplane). Let it rest a few minutes to mellow.

Combine dry spices

In a small bowl combine kosher salt, black pepper, crushed toasted fennel, red pepper flakes, dried oregano, dried basil and brown sugar. Stir to combine.

Mix pork and seasonings

Place cold ground pork in a large bowl. Sprinkle the seasoning blend evenly over the meat. Add minced garlic, optional grated Parmesan, cold water, and optional red wine. Using clean hands or a sturdy spoon, fold the mixture gently but thoroughly until seasonings are evenly distributed and the meat becomes slightly tacky (about 1–2 minutes). Do not overwork; stop once uniform.

Taste and adjust

To check seasoning, cook a 1-inch patty in a skillet over medium heat until cooked through and taste. Adjust salt, pepper, or fennel to preference, then incorporate any additional seasoning into the remaining mixture.

If using natural casings, rinse them thoroughly under cool water and soak per package instructions. Fit a sausage stuffer or attachment for a stand mixer with the appropriate tube. Thread the prepared casing onto the tube, leaving a 4–6 inch tail. Fill the stuffer with the sausage mixture and feed with steady pressure, letting meat fill the casing without air pockets. Twist into 6–8 inch links, twisting alternating directions for each link. Prick obvious air bubbles with a sterile needle and squeeze out excess air. Refrigerate uncovered for at least 1 hour to let flavors meld and the casings to dry slightly.

Pan-sear raw patties or loose sausage

Heat a skillet over medium heat and add olive oil and optional butter. For loose sausage, crumble about 1/2 cup of the mixture into the pan; for patties shape 3–4 oz each. Cook, stirring or flipping occasionally, until well browned and cooked through, about 6–8 minutes.

Pan-cook links

For links from casings: heat skillet over medium-low heat, add a little oil. Add sausages and brown gently, turning frequently for even color, about 6–8 minutes. To finish cooking through without bursting, add 1/4 cup water or low-sodium chicken broth, cover, and simmer 6–8 minutes until internal temperature reaches 160°F (71°C). Uncover and increase heat to medium to evaporate liquid and crisp the exterior for 1–2 minutes.

Grill option

Preheat grill to medium (about 375–400°F / 190–200°C). Oil grates. Grill sausages over indirect to medium heat, turning every 2–3 minutes until nicely charred and internal temperature is 160°F (71°C), 10–14 minutes depending on thickness. Move to direct heat briefly to deepen color if desired.

Rest and serve

Let cooked sausages rest 5 minutes before serving to retain juices. Serve on buns, with peppers and onions, with pasta, or sliced for pizza or antipasto.

Refrigerate raw sausage (in casing or bulk) up to 2 days in airtight container. Freeze up to 3 months; thaw overnight in refrigerator before using. Cooked sausages keep 3–4 days refrigerated.