This spicy Italian sausage recipe is surprisingly easy to make at home. The level of spice can be adjusted to suit your palate, but no matter how spicy you make it, it’s great for breakfast or as a pizza topping.
Sausage comes in all kinds of shapes and sizes.
Link sausages are made by stuffing ground meat and seasonings into a casing (more often than not, these are made from intestines).
These can be used fresh, like a breakfast sausage, or hung to dry for various amounts of time, with or without smoke, to create all kinds of different flavors.
Making link sausage requires a few more steps than making a simple bulk sausage. Guess which one I prefer to make?
We’ve experimented a bit with sausage recipes, and this is our favorite spicy Italian sausage recipe, the one that we come back to again and again. Note that I say OUR favorite Italian sausage recipe. Sausage makers all think their recipe is the best, I’ve noticed.
Making Italian sausage at home
Here’s the thing that you probably don’t realize: Making homemade sausage is really easy to do.
Plus, the freshly made sausage is so much better than the stuff from the grocery store.
It takes us about 15 minutes to make a batch of this sausage if we start with ground pork. (As opposed to grinding our own, which we’ve also done.)
All you need is good-quality pork, some seasonings, and red wine.
I encourage you to try this, especially if you’ve got access to locally raised pork. I don’t think you’ll be disappointed.
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Our Best Italian Sausage
- 5 pounds ground pork - buy it in bulk or grind your own (my KitchenAid has an old school grinder attachment)
- 1/2 cup red wine
- 2 T. Italian seasoning
- 5 tsp. sea salt
- 8-10 garlic cloves, minced
- 1 T. ground pepper
- 2 tsp. red pepper flakes
- 5 T. smoked paprika
- 1/2 cup finely chopped onion (optional - I like it better without, but my husband is the sausage maker around here)
Measure all ingredients into a large bowl. Mix with your hands until ingredients are well blended.
Optional: Sample the sausage. Of course, the flavors won't have saturated the pork, but by frying up a little mini patty, you'll be able to check the seasoning to make sure you're happy with the flavor.
We store ours in the freezer in roughly one-pound parcels and use it crumbled for pizza topping or made into patties for breakfast.