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.
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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.
First, 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.
Next, grind the meat into a large bowl using a stand mixer and meat grinding attachment.
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.
Lastly, 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.
Recipe FAQs
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.
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.
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.
No. Bratwurst is a German sausage that uses different herbs and spices to create a completely different flavor than Italian Sausage.
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📖 Recipe
Homemade Hot Italian Sausage Recipe
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
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.
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