Italian Sausage

Italian Sausage

Ground pork seasoned with fennel and garlic makes a savory sausage ready in under an hour.

Total 1 hr 30 min Makes 8 servings Calories 312/serving

Dietary

Keto, Wheat free, Dairy free, Nut free

Allergens

Red meat

This homemade Italian sausage combines coarsely ground pork with fennel seed, garlic, and a touch of red pepper flake for a savory, slightly fatty bite reminiscent of butcher-shop links. Forming it into patties or loose crumbles skips the casing-stuffing step, making it approachable for home cooks who still want full control over seasoning and fat content. Use it in pasta sauces, on pizza, or pan-seared alongside eggs for breakfast.

Ingredients

  • 2 pounds ground pork, 80/20 fat ratio
  • 1 tablespoon fennel seeds, lightly crushed
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper, freshly ground
  • 1 teaspoon red pepper flakes
  • 1 tablespoon garlic, minced
  • 1 tablespoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon granulated sugar
  • 2 tablespoons dry white wine
  • 1/4 cup fresh parsley, chopped

Method

  1. In a small bowl, combine the fennel seeds, salt, black pepper, red pepper flakes, paprika, oregano, and sugar.

  2. Place the ground pork in a large bowl and sprinkle the spice mixture evenly over the top.

  3. Add the minced garlic, chopped parsley, and white wine to the pork.

  4. Mix the pork and seasonings thoroughly with your hands until evenly distributed, about 2 minutes, being careful not to overwork the meat.

  5. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.

  6. Divide the mixture into 8 equal portions and shape each into a patty or log about 4 inches long.

  7. Heat a 9-inch skillet over medium heat and add the sausages, cooking without crowding, in batches if needed.

  8. Cook the sausages, turning occasionally, until browned on all sides and cooked through to an internal temperature of 160°F, about 10 minutes.

  9. Transfer to a plate and let rest for 5 minutes before serving.

Rate this recipe

★ 3.9 (1)

Italian Sausage

This homemade Italian sausage combines coarsely ground pork with fennel seed, garlic, and a touch of red pepper flake for a savory, slightly fatty bite reminiscent of butcher-shop links. Forming it into patties or loose crumbles skips the casing-stuffing step, making it approachable for home cooks who still want full control over seasoning and fat content. Use it in pasta sauces, on pizza, or pan-seared alongside eggs for breakfast.

1 hr 30 min 8 servings 312 cal

Ingredients

  • 2 pounds ground pork, 80/20 fat ratio
  • 1 tablespoon fennel seeds, lightly crushed
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper, freshly ground
  • 1 teaspoon red pepper flakes
  • 1 tablespoon garlic, minced
  • 1 tablespoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon granulated sugar
  • 2 tablespoons dry white wine
  • 1/4 cup fresh parsley, chopped

Method

  1. 1

    In a small bowl, combine the fennel seeds, salt, black pepper, red pepper flakes, paprika, oregano, and sugar.

  2. 2

    Place the ground pork in a large bowl and sprinkle the spice mixture evenly over the top.

  3. 3

    Add the minced garlic, chopped parsley, and white wine to the pork.

  4. 4

    Mix the pork and seasonings thoroughly with your hands until evenly distributed, about 2 minutes, being careful not to overwork the meat.

  5. 5

    Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.

  6. 6

    Divide the mixture into 8 equal portions and shape each into a patty or log about 4 inches long.

  7. 7

    Heat a 9-inch skillet over medium heat and add the sausages, cooking without crowding, in batches if needed.

  8. 8

    Cook the sausages, turning occasionally, until browned on all sides and cooked through to an internal temperature of 160°F, about 10 minutes.

  9. 9

    Transfer to a plate and let rest for 5 minutes before serving.