Italian Sausage

READY IN: 24hrs 20mins
Recipe by Toadflax

This is a spicy sausage mix that can be stuffed into casings, made into patties, or just fried and crumbled for use on pizza or in other dishes. It is for one pound of ground pork (I like the pork to have about 15% fat in it) and can be multiplied as you see fit.

Top Review by Bay Haven Inn

Huge craving happening in our house for calzones. Specifically with Italian Sausage, the hot stuff. We had some ground pork, so, what the heck? My Honey Badger (aka the man) loved this mix of spices. Instead of using casings, I made 3/4 meatballs, browned and baked at 400 for 10 minutes. Honey Badger couldn't even wait until they were baked. This one deserves all 5 stars and is going in my 'go to' recipe file.

Ingredients Nutrition


  1. Mix all dry ingredients together.
  2. Spread ground pork out in a shallow pan. Sprinkle with the spice mixture. Drizzle with water.
  3. Mix as thoroughly as possible (most important step).
  4. Cover and refrigerate 24 hours. Mix again.
  5. Stuff into casings, make into patties, cook or freeze. I like to just fry it up and use it for a topping on pizza. Use your imagination - it tastes great in lots of dishes. Cooking time is refrigeration time.

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