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    Home » Recipes » No Cook

    Published: Jan 5, 2021 · Modified: Feb 26, 2023 by Jeremy Klae · This post may contain affiliate links · Leave a Comment

    Homemade Hot Italian Sausage Recipe

    Jump to Recipe Jump to Video Print Recipe

    This Homemade Hot Italian Sausage Recipe was originally created out of necessity, as I could only find mild and sweet at our local grocery store. But once I perfected it, I realized I would never buy Italian sausage from a store again. Also, if you like sausage making, check out this Hatch Chile Chicken Breakfast Sausage.

    Homemade raw spicy Italian Sausage.
    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Step-by-Step Instructions
    • Expert Tips
    • Recipe FAQs
    • More Recipes You'll Love
    • 📖 Recipe

    Why You'll Love This Recipe

    First, this exact recipe is perfect in many recipes like Italian Sausage and Tortellini Soup, Homemade Italian-Style Meatballs, Homemade Spaghetti Sauce, and Italian Sausage Stuffing combined with Fresh Rosemary Bread!

    Beyond the many uses for this homemade sausage, you're in complete control. By making your own Ground Italian sausage, you're able to control the heat and the spices. Which, in turn, provides this amazing homemade hot Italian sausage recipe.

    Ingredients

    Meat: For this Ground Italian Sausage, I use a mixture of Ground Pork Shoulder and Ground Veal.

    Liquids: You'll need some ice-cold water and dry red wine to get the perfect texture and added flavor. (See Expert Tips)

    Herbs and Spices: Almost all of the flavor comes in here. You'll need Sugar, Ground Black Pepper, Ground Coriander, Cayenne Pepper, Dried Oregano, Minced Garlic, Fennel Seed, and Crushed Red Pepper. (See Expert tips)

    See the recipe card below for full information on ingredients and quantities.

    Step-by-Step Instructions

    There is one very important thing that I want to mention before moving forward. It's important to keep your sausage cold throughout this entire process. I put some ice cubes in a larger bowl than the one I have my meat in. I then place the meat bowl in the ice bowl to keep everything chilled through this process. This way, the fat doesn't become too warm while you're working on it and begins to melt. We need all that we can get to keep the sausage from being dry.

    Pork shoulder being sliced into strips.

    Step 1: Cut the pork shoulder into strips, making it easier to work with when you begin to grind it up. Now place the strips into freezer bags and pop those bad boys in the freezer for about an hour. Like I said before, keeping them cold is essential. So, by putting them in the freezer, you will have longer to work with them. This also helps get a better texture when grinding the meat.

    Pork butt shoulder being ground through a stand mixer into a mixing bowl.

    Step 2: Grind the meat into a large bowl using a stand mixer and meat grinding attachment.

    Ground veal and seasonings mixed thoroughly into ground pork shoulder in a mixing bowl.

    Step 3: Once you ground up all the pork, add the Veal and seasoning mixture to the same bowl. Mix on low to combine fully using a mixing paddle for the stand mixer.

    Wine being poured over ground Italian sausage mixture in a metal mixing bowl.

    Step 4: Add water and wine to the well-mixed, seasoned pork and veal. Using the same paddle attachment as before, mix on low for 2 minutes.

    Remove the bowl from the mixer. At this point, you can portion this out into freezer bags using a vacuum sealer. Alternatively, you can cover the bowl and put it in the fridge. Just be sure to use or freeze within a couple of days.

    Expert Tips

    • Feel free to use Pinot Noir, Merlot, or Cabernet Sauvignon for the Dry Red Wine, whichever you'll most likely drink.
    • If you would like to adjust the spice level, focus on the cayenne and crushed red pepper, using more or less based on your preference.
    • Pick and fry a small piece in a pan to test the flavor and spice level.
    • Try serving this Ground Italian Sausage combined with Skillet-Fried Gnocchi in a Creamy Basil Pesto Sauce.

    Recipe FAQs

    What cut of meat is best for Italian sausage?

    Pork Shoulder/Butt is the best cut of meat to make your own homemade Italian sausage. Regardless of making it ground or in the links. Then, the rest is in the herbs, spices, and liquids such as coriander, fennel, oregano, and red wine.

    What makes Italian sausage different?

    The main thing that differentiates Italian sausage from others is herbs and spices—particularly fennel seed. However, red wine can also be used when making Italian sausage, which isn't something you'll find in any other sausage.

    Is it cheaper to make your own sausage?

    Yes. It is much cheaper to grind your own meat and add the herbs, spices, seasonings, and liquids you prefer than buying pre-made store-bought sausage.

    Is Bratwurst the same as Italian sausage?

    No. Bratwurst is a German sausage that uses different herbs and spices to create a completely different flavor than Italian Sausage.

    More Recipes You'll Love

    • Homemade Sheboygan Style Bratwurst with Onions, Buns, and Mustard.
      Homemade Bratwurst Recipe
    • Italian Sausage Stuffing served in a baking dish.
      Italian Sausage Stuffing
    • Two Naan Pizzas with Italian Sausage on a cutting board.
      4 Steps To Making Naan Pizza With Italian Sausage
    • Meat Lover's Pizza Rolls served with an arrabbiata sauce and garnished with fresh parmesan.
      Copycat Sicilian Pepperoni Rolls

    If you made this Homemade Hot Italian Sausage recipe or any other of my recipes, please leave a Star Rating and let me know your thoughts in the comments below. 

    Don't forget to tag @chickenfriedkitchen on Instagram, Subscribe on YouTube, and Follow on Pinterest and Facebook! I'll see you there!

    📖 Recipe

    Homemade Hot Italian Sausage mixed in a large stainless steel bowl.

    Homemade Hot Italian Sausage Recipe

    This simple Homemade Hot Italian Sausage Recipe will have you questioning your decision to ever buy it at the store. Cheaper, hotter, and way more of it. Can you ask for any more?
    4.67 from 6 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Italian
    Prep Time: 30 minutes minutes
    Cook Time: 40 minutes minutes
    Servings: 24 servings
    Calories: 210kcal
    Author: Jeremy Klae

    Ingredients

    • 8 lb Pork Butt/Shoulder
    • 2 lbs Ground Veal
    • 2 tablespoon Sugar
    • 2 tablespoon Black Pepper
    • 4 teaspoon Ground Coriander
    • 4 tablespoon Cayenne Pepper
    • 2 tablespoon Dried Oregano
    • 2 tablespoon Minced Garlic
    • 2 tablespoon Fennel Seed
    • 3 tablespoon Crushed Red Pepper
    • ½ cup Dry Red Wine
    • 1 Cup Ice Cold Water

    Instructions

    • Slice Pork Butt into strips.
    • Place strips in freezer bags and freeze for one hour.
    • Using a Meat grinder or Stand Mixer with Meat grinding attachment grind the pork into a large bowl.
    • Using the same stand mixer with a mixing paddle, combine the pork, veal, and seasoning mixture.
    • Add the Water and Wine to the same bowl and mix for another two minutes on low.
    • Cover and refrigerate for up to 3 days or vacuum seal and use within six months.

    Video

    YouTube video

    Notes

    • Feel free to use Pinot Noir, Merlot, or Cabernet Sauvignon for the Dry Red Wine, whichever you'll most likely drink.
    • If you would like to adjust the spice level, focus on the cayenne and crushed red pepper, using more or less based on your preference.
    • Pick and fry a small piece in a pan to test the flavor and spice level.

    Nutrition

    Calories: 210kcal | Carbohydrates: 3g | Protein: 26g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 93mg | Sodium: 119mg | Potassium: 497mg | Fiber: 1g | Sugar: 1g | Vitamin A: 659IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @ChickenFriedKitchen or tag #chickenfriedkitchen!

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