Here is my recipe for Italian sausage. I usually make this type of sausage when the quality of the pork is not as good. The large assortment of spice helps to improve cuts of meat that have more sinew or are slightly gamier as well.
That said it also works well with quality cuts of meat.I like it spicy, but if you prefer sweet reduce the red pepper flakes to one tablespoon, eliminate the cayenne pepper and add two tablepoons sweet paprika. Star anise can be found at most Asian markets and is very inexpensive. For how to make sausage go here.
- 6 lbs pork shoulder butt fat included chopped into small pieces
- 2 1/2 tbsp kosher sea salt
- 2 tbsp sugar
- 4 star anise ground fine
- 1 tsp corriander
- 1 tsp paprika
- 1 tsp cayenne pepper
- 3 tbsp fresh oregano chopped fine
- 2 tbsp fresh basil chopped fine
- 2 tbsp fresh rosemary chopped fine
- 2 tbsp red pepper flakes
- 2 tsp ground black pepper
- 1 cup red wine
Combine everything but the wine. Allow to sit overnight in refrigerator. Follow basic steps to make sausage. This recipe makes roughly 24-30 4″ links.
I’ve always thought about making my own sausage but didn’t seem to get to it. Now I have no excuse this looks great!
Thanks, you should give it a try.
Oh. My. Goodness. I love the parts of cooking that let you really get you hands INTO the food. This looks so satisfying to make and bet that would be delicious too! I tried making sausage meat with minced pork but think I needed more fat but this has inspired me to have anoer go.
I grind pork butt, also known as pork shoulder. Katherine’s wanted me to try other meats, but I haven’t so far.
Though he says my carnivorous ways don’t bother him, I have a feeling that my fella would draw the line at me storing intestines in the fridge. But a girl can dream, can’t she?
Ha, the packages are very discreet.
I like all the ingredients that you put in that casing. Those sausage look very professionally made. Great job!
Like you use Chinese star anise in the sausage! But do you think i can get some casing in the supermarket in Seattle?
Not at your everyday grocery, but I’m sure some specialty markets or butchers would have it. You may want to call ahead. If I can find them in the Little Rock area, you should be able to find them in greater Seattle.
Thank you so much, I’m going to a big Asian market today, I’ll try to ask if they have casing for sell. thanks for the recipe!
Kudos to you for making your own sausages!
Have a happy Sunday.
Thanks, Mandy. You too.
Damn man, those are some professional looking sausages, and the ingredients sound like they’re making for a delicious taste! I really need to get in on the sausage making party!
The book, Charcuterie, is such a fantastic way to learn how.
I think it’s enormously cool that you make your own sausage. Since I eat sausage, I don’t feel like I have any business suggested that it’s gross 🙂 Love the star anise.
I can’t eat the store stuff now. So salty.
Great spice combination! If people can’t find casings, make patties!
What’s funny is sometimes we strip them out of the casings for various dishes. Not often, but still!
My husband will appreciate the less spicy variation. Thank you.
Thanks, Georgette. Hope you’re staying safe.
I love home made sausies.. except MINE!.. I made some a few months ago and they were Horrible!.This is just what i need.. a proper recipe!. next year i will have a few pigs and I shall call one Rufus and he will be for making your sausage! c
Ha, oh please take a picture if you name a pig Rufus. The name isn’t just for dogs you know.
I’m sending your Italian sausage post to Hardy VA where my DIL’s father makes all types of delicious sausage. I know he will enjoy reading your recipe and method and I am hopeful I will get to eat some in the future.
This looks great. I’ve never considered making my own sausages but I really should. Thanks for yet another great recipe!
You’re welcome. They’re definitely cheaper than store bought.
Yes, it’s sausage season! I bet yours are really flavorful and not ruined by — dare I say it — fennel seed. Zia and I will probably make a batch or two during my next visit, although, I’m not so sure we’ll end up with sausages. We’ve made patties the last few times and I love ’em cooked on the grill.
I’ve never used it. Can’t wait to see your post.
When my grandpa was alive my mom use to make homemade Italian sausage. I remember me and my sibblings helping out, miss those days! . I remember helping turn the handle as a kid and watching the sausages come out on the other end! I’ll have to invest in a meat grinder and the sausage stuffing machine to share the same experience with my kids!
I bet it tasted wonderful. Store-bought just can’t compare.
Making my own sausage is on my cooking “bucket list”. Growing up on a farm I experienced a lot of homemade items, but we never made link sausage. Yours look fantastic.
There is nothing better than home-made sausage. A friend of mine brought me twice from Hungary some dry sausage with paprika made by someone from her family. I would give the most expensive cuts of meat for just a bit of it. It also had this slightly uneven texture, typical of home-made sausages… Your sausages look perfect not only tastewise, but also in their shape! I have heard this is the most difficult part of the process… You are either talented or really experienced or both 🙂
It takes practice, but it’s not extremely hard like you’d think. The first time I made sausage, well lets just say there’s a reason for the old saying about not wanting to watch sausage being made.
I am so glad you did this! I bought a grinder and sausage stuffer attachment with a birthday gift card and have been searching for a great recipe! Now to put a little more effort into finding casings! Thanks for the great recipe!
It did take me a few phone calls and trips to find a place that sold them locally. There should be at least one where you are.
My bucket list as well. I am just mentally overwhelmed even though I know it’s probably easy when you have done once or twice. I just can’t commit to buying the casing though! You guys do such cool stuff!
I can see why it turns people off. But if you already eat sausage….Plus, the attachment for the KitchenAid isn’t a huge expense.
This is just a great idea; this will be a delicious project for my very non-vegetarian household!
Hooray for non-vegetarian households.
I love this Greg! I’ve been thinking about making my own sausage for a while — that way you know exactly what goes in it. My mom used to make her own using her Molinex (this is a meat grinder with a sausage making attachment) — do you use natural casings? I’ve only seen it in one supermarket in Toronto, but I bet our butcher might have some. Hmmm…again, you’ve got me thinking…
Yes, I get them from a meat market here. Your butcher, or one in town, should have them.
Wow, I’m super impressed that you made your own sausage! Unfortunately, I think I’m too scared to ever attempt this, hehe. I bet they’re delicious. I love the spices in sausage!
It’s OK, rainbow cakes scare me! (Making them, not eating them!)
Any thoughts on synthetic casing?
Since you asked, I figure the real stuff has been used for eons, so why bother with the synthetic.
Wonderful, I make patties…what talent you have! The recipe sounds incredible! I think you should do a video of when you make the next batch! ….RaeDi
I so love things made out of meat. It is so convenient that it walks around on four legs (mainly) waiting for us to eat it.
Can you point me at a set of instructions that covers what you said about “basic sausage making steps” [paraphrased, sorry]. ??
It’s pretty involved. Don’t get me wrong, it’s not hard, there’s just lots of steps. Charcuterie is a great reference. Here’s my first run down on how to make sausage. https://rufusguide.wordpress.com/2010/12/25/homemade-sausage/ As for paraphrasing, cut, season, grind, stuff.
An Italian family tradition in my family…and vivid childhood memories of myself and cousins in the farm stall making sausages with Nonno…who kept his sausage making secrets and never wrote down the recipe…it makes me smile at how no measuring utensils were ever used..and his hands were always bigger than mine…your recipe ingredients seem close enough a couple of spices are different…the added secret ingredient!!? You’ve done a fine job my friend!
Thanks. I think sometimes family recipes are lost that way. But then again sometimes people really don’t have recipes! Your comment made me smile.
I LOVE homemade sausages, but have never tried to make some myself… You have done such a great job!!! I ‘ll take 4 of these, pls. Thank you 😉
You’re welcome. Coming right up!
Homemade sausage sounds so good! I’ve never tried making it, but one of my cousins told me if she can find the meat grinder my grandmother used to use, she’ll give that to me…so I’ll definitely have to try it then!
Wow this sounds good- I’ve thought about making it with my kitchenaid mixer and the attachment but was never sure how to do it. Seems intimidating, ha!
Your sausages look so professional and well done. I’ve been experimenting with making homemade longaniza but they certainly don’t end up looking like yours!
Impressive! Never made sausage before. They look good 🙂
Oh cool! I have always wanted to make my own sausage.
I’ve never got around to making my own sausage before, but since we recently received 1/2 of our organic hog, now might be the time to start. Looking forward to giving your recipe a try!
I have made veggie sausages, chicken sausages, but not pork…they are spectacular looking.
Not sure if I’ll ever try my hand at sausage making, but this looks tasty!
If you have a KitchenAid, the attachment doesn’t use much space. But it does involve some counter space.
I read this yesterday, and got side tracked thinking of sausages and forgot to comment. I think you’ve convinced me to give cevapi ago. I don’t have the bench space for the gizmo’s needed for sausage making but skinless ones….maybe, just maybe.
You two are heavily influencing my cooking at the moment 🙂
Thanks, that’s so nice. Your bread is making me want to make a load of sourdough everytime I see it. I finally made bread over the weekend after a few weeks of not doing it, flax seed.
I can’t believe I’m going to say happily.. I can’t wait to make me a sausage!! lol. I can’t wait to try this recipe out. I’m too excited
You are so talented! You even make your own sausage. We used to actually make pork sausage years ago. That is a lost art now I guess. These look so good.
Thanks, Southern Lady!
Great lookin’ links, Greg!
I don’t think I have the patience to make my own sausage, but I sure love a good Italian sausage – especially in a deep dish pizza. YUM!
I’m impressed yet again. You make your own sausage. I remember my parents always made their own, but I missed out on that training class. Next best thing is to have a FRIEND who makes sausage….to bad you guys live so far away 🙂
I may be a vegetarian but I am DYING to try this recipe! I love making stuff from scratch that we seem to take for granted. Sausage links are a perfect example of that. I think we forget that these things we chow down fast as possible (because they’re tasty) are really a labor of love and a form of art. I wish more people did this kind of thing!
I’ll let you know when I work up the courage to actually try this myself. It might be a fun thing to do over Christmas break when I’m home visiting the family in Ohio. 🙂
I am so excited about this recipe!! I have always wanted to make my own italian sausage and chorizo, but have never done so…this redipe sounds fantastic!! Can’t wait to try it!!! 🙂
I still haven’t tried chorizo and need to!
Very cool. People so often become disconnected from the origins of their food. Making your own sausage is a great way to engage in the food making process. Thanks for sharing.
I’ve never made my own sausage – there’s always a first time! Thanks for a great recipe!
An Italian staple. My fiance’s family gets together once a year to make sausage and I know they would love to see this recipe. Thanks for sharing.
Wonderful, wonderful! I need to track down my sister in law´s sausage maker!
Wow! We are sausage officianados but have not tried making them. These look fabulous.
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Looks great! The next kind I make will be italian for sure!
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