Italian Sausage Recipe

If using casings: place dry hog casings in a bowl of cool water and soak for at least 30 minutes; then rinse both inside and out under running water. Keep them in salted water until ready to stuff.

Cut pork shoulder and fatback into 1-inch cubes. Keep meat and fat well chilled; place in the freezer for 20–30 minutes if they start to warm to firm-up for easier grinding.

Grind setup: fit grinder with a coarse plate. Chill the grinder parts and bowl in the freezer briefly if possible to maintain a low temperature.

Working in batches, pass the chilled pork shoulder and fatback through the coarse grinding plate into a chilled bowl. For a finer texture, you can grind a second time through a medium plate.

Keep the ground meat very cold (return bowl to ice bath or refrigerator) before mixing to prevent smearing and warming.

To the chilled ground meat, add kosher salt, black pepper, crushed red pepper flakes, dried fennel seed, minced garlic, dried oregano, dried basil, paprika, and half of the white wine (or water).

Mix thoroughly by hand or with a stand mixer fitted with a paddle on low speed. Mix until the meat develops a tacky texture and seasonings are evenly distributed, about 2–4 minutes. If the mixture seems dry, add remaining wine or up to 2 tablespoons of ice water. Keep mixture cold throughout.

Taste test for seasoning: pinch off a small patty and pan-sear in a skillet until cooked through, then cool and taste. Adjust salt, fennel, or heat as needed and remix once more if changes are made.

If using casings: thread a length of soaked casing onto the sausage stuffer or funnel, leaving a tail to knot. Slide the casing onto the stuffing tube and leave the end open.

Fill the stuffer hopper with the sausage mixture and feed meat into the casing, keeping steady pressure. Do not overfill — aim for a firm but slightly springy link. Twist into individual links of desired length (4–6 inches) by pinching and twisting in alternating directions.

Prick any air pockets with a sterile needle and rest links uncovered in the refrigerator for 1–2 hours to let flavors meld and casings dry slightly before cooking or freezing.

Pan-searing and finishing

Heat a skillet over medium heat and add 1 tablespoon olive oil. Add sausages (or loose sausage patties) and brown on all sides, about 3–4 minutes per side, taking care not to overcrowd the pan.

Simmer to finish

After browning, add 1/2 cup water (or low-sodium chicken stock) to the pan, cover, and reduce heat to low. Simmer 10–12 minutes until internal temperature reaches 160°F (71°C). Remove lid and cook uncovered 1–2 minutes to evaporate excess liquid and re-brown.

Alternatively, sausages can be grilled over medium heat for 12–15 minutes, turning frequently, or baked in a 375°F (190°C) oven on a sheet pan for 20–25 minutes, turning halfway through.

Raw links can be refrigerated for up to 2 days or frozen (on a tray first, then transferred to a bag) for up to 3 months. Thaw overnight in the refrigerator before cooking.

Cooked sausages can be refrigerated for 3–4 days or frozen for 2–3 months.