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    Homemade Italian Sausage Recipe

    Published October 7, 2022. This post may contain affiliate links. Please read my disclosure policy.

    Learn how to make the best authentic, flavorful homemade Italian sausage recipe from scratch that is simple to cook and delicious. You will love the flavors in this sausage and the satisfaction of making it at home.

    Italian sausage can go in a myriad of dishes to help enhance the flavor of a recipe and provide protein. Try out this recipe in my Pasta with Italian Sausage or Sausage with Peppers and Onions.

    italian sausage links on a cutting board

    Italian Sausage

    Italian sausage is ground pork often flavored with garlic and fennel seed. It comes in two different styles, sweet or hot. Hot Italian sausage usually is flavored with spicy red pepper, while the sweet version has no pepper in it. In addition, Italian sausage is a very popular pizza topping in coarse loose chunks or sliced links.

    Every holiday we celebrate seems to have Italian sausage as one of the items served. Whether in a sauce or grilled and served on a bun, it’s a very popular cased protein. My recipe is a balanced approach to the sweet and hot version with ingredients that complement each other and provide a lot of flavors.

    Ingredients

    ingredients to make homemade italian sausage
    • Pork – A trimmed pork shoulder or pork butt is the perfect meat cut. You can add in some pork belly for more fat and flavor.
    • Spices – I use a combination of fennel, basil, oregano, red pepper flakes, paprika, nutmeg, and coriander.
    • Parsley – Adding some chopped fresh parsley will add some nice flavors and freshness to the Italian sausage.
    • Garlic – Finely minced cloves are traditional to use and provide outstanding flavors.
    • Casing – I use natural hog casing for this.
    • Wine – A good Italian white Pinot Grigio is what I used. However, you can use a red Sangiovese or Chianti in this as well.
    • Orange – This is an addition to traditional Italian sausage, but it is an ingredient often used in Italy while making sausage.
    • Sugar – This will help to balance out some of the spicy seasonings in this.
    • Ice – Shaved ice will help keep the sausage moist when encased.

    How to Make Italian Sausage from Scratch

    Add the hog casing to a medium-sized bowl and cover by 4 to 5 inches with cold water, and set it aside.

    soaking hog casings

    Trim the meat of a pork shoulder away from the bone and cut it into 1-inch chunks and place them into the freezer or refrigerator to chill for 15-20 minutes.  

    trimming a pork shoulder

    In the meantime, prepare the spices, garlic, orange, parsley, and shaved ice. Set it aside until ready to use. Keep the ice in the freezer.

    gridning spices

    Assemble your grinder with the auger, blade, dye, and tightening ring.

    setting up a meat grinder

    Run the cold cubed pork through the food grinder using the medium size dye into another pan.

    grinding pork

    Add in all the spices and mix thoroughly to combine.

    mixing pork with spices

    Fry a small piece of the Italian sausage and taste it to adjust any seasonings, and then place it again in the freezer or refrigerator for 15-20 minutes.  

    frying up ground pork

    Run some water through the center of the hog casing to rinse everything out. Set aside.  

    running water through hog casings

    Attach the hog casing around the sausage filler, tie a knot at the end, run the sausage through the attachment at low speed, and stuff the hog casing. 

    tying a knot in hog casing

    Tie a knot around the end of the sausage and continue stuffing until all the ingredients have been used. 

    casing sausage

    Hold one filled casing in the middle and pinch it.

    holding a long sausage link

    Next, go down about 6” inches and pinch again and twist them together.

    pinking and twisting sausage links

    Use one of the hanging remaining links through the whole of the two 6” links twisted together, and then repeat the process until the filled casing is tied.

    folding sausage links through

    Tie a double not at the end of the links and cut off any excess. Store or cook.

    tying a knote in sausage casing

    Make-Ahead and Storage

    Make-Ahead: You can make this up to 3 days ahead of time. Just keep cool in the refrigerator and cover until ready to cook.  

    How to Store: Cover and store in the refrigerator for up to 5 days. The Italian sausage will freeze well for up to 6 months, either raw or cooked. Thaw in the refrigerator for 1 day before cooking or reheating.  

    Chef Billy Parisi

    Chef Notes + Tips

    • Each hog casing is roughly 2 to 3 feet in length. When adding it to the sausage filler tube, you can place 2 to 4 casings at once.  
    • Feel free to make smaller links like in my bangers recipe.
    • There can be variations in the seasonings placed into the filling, and I encourage you to find the blend you like. However, some staples must be used, such as garlic, fennel seeds, salt, pepper, paprika, wine, and red pepper flakes.
    • Freeze the remaining pork bones in the freezer for pork stock on a large date.
    • If you do not have a spice grinder, you can use a mortar and pestle.

     Recipes Using Italian Sausage

    Let's Cook - Chef Billy Parisi

    Video

    Homemade Italian Sausage Recipe

    5 from 1 vote
    Learn how to make the best authentic, flavorful homemade Italian sausage recipe from scratch that is simple to cook and delicious.
    Servings: 36
    Prep Time: 2 hours
    Cook Time: 10 minutes

    Ingredients 

    • 15 to 18 feet natural hog casing
    • 9 pounds bone-in pork shoulder
    • 2 tablespoons fennel seeds
    • 2 teaspoons coriander seeds
    • 1 tablespoon dry basil
    • 1 tablespoon dry oregano
    • ½ teaspoon ground nutmeg
    • 1 teaspoon red pepper flakes
    • 3 tablespoons sea salt
    • 2 teaspoons black pepper
    • 1 tablespoon Paprika
    • 2 tablespoons grated garlic
    • Zest of 1 orange
    • 1/2 cup white wine
    • 1/3 cup chopped Parsley
    • 1 1/2 cups crushed shaved ice

    Instructions

    • Add the hog casing to a medium-sized bowl and cover by 4 to 5 inches with cold water, and set it aside.
    • Trim away the meat of the pork shoulder away from the bone and cut it into 1-inch chunks and place them into a bowl, cover them, and put them in the freezer or refrigerator to chill for 15-20 minutes.
    • In the meantime, add the fennel, coriander, basil, oregano, basil, oregano, nutmeg, pepper flakes, black pepper, salt, and paprika to a spice grinder and pulse 10 to 15 times to break down the fennel and coriander a bit. This does not have to be perfect.
    • Run the cold cubed pork through the food grinder using the medium size dye into another pan.
    • Add in all the spices, garlic, orange zest, white wine, parsley, and shaved ice, and mix thoroughly.
    • Fry a small piece of the Italian sausage and taste it to adjust any seasonings, and then place it again in the freezer or refrigerator for 15-20 minutes.
    • Run some water through the center of the hog casing to rinse everything out.
    • Attach the hog casing around the sausage filler, tie a knot at the end, run the chilled sausage through the attachment at low speed, and stuff the hog casing. Watch the video.
    • Tie a knot around the end of the sausage and continue stuffing until all the ingredients have been used.
    • Hold one filled casing in the middle and pinch it.
    • Next, go down about 6” inches and pinch again and twist them together.
    • Use one of the hanging remaining links through the whole of the two 6” links twisted together, and then repeat the process until the filled casing is tied.
    • Tie a double not at the end of the links and cut off any excess. Store or cook.

    Notes

    Make-Ahead: You can make this up to 3 days ahead of time. Just keep cool in the refrigerator and cover until ready to cook.  
    How to Store: Cover and store in the refrigerator for up to 5 days. The Italian sausage will freeze well for up to 6 months, either raw or cooked. Thaw in the refrigerator for 1 day before cooking or reheating.  
    Each hog casing is roughly 2 to 3 feet in length. When adding it to the sausage filler tube, you can place 2 to 4 casings at once.  
    Feel free to make smaller links like in my bangers recipe.
    There can be variations in the seasonings placed into the filling, and I encourage you to find the blend you like. However, some staples must be used, such as garlic, fennel seeds, salt, pepper, paprika, wine, and red pepper flakes.
    Freeze the remaining pork bones in the freezer for pork stock on a large date.
    If you do not have a spice grinder, you can use a mortar and pestle.

    Nutrition

    Calories: 109kcalCarbohydrates: 1gProtein: 14gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 46mgSodium: 636mgPotassium: 259mgFiber: 0.4gSugar: 0.1gVitamin A: 170IUVitamin C: 2mgCalcium: 20mgIron: 1mg
    Course: dinner, Main Course
    Cuisine: Italian