Homemade Mild Italian Sausage

"To save time I'm using ground pork to make mine. From Emeril Lagasse Riverside Len, suggests leaving the cayenne pepper out all together."
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Ready In:
3 pounds of sausage




  • Combine the pork butt, garlic, paprika, fennel seeds, salt, pepper, cayenne, anise, parsley, and red wine in a large bowl and toss well to coat.
  • Refrigerate covered overnight or up to 24 hours.
  • Pass the mixture through a meat grinder fitted with a medium die.
  • (Alternately, transfer to a food processor in 2 batches and process until finely ground.).
  • To test the seasoning, heat 1 teaspoon oil in a small skillet, and cook about 2 teaspoons of the mixture.
  • Adjust seasonings, to taste.
  • Using the sausage attachment on a mixer, stuff the meat into the casings, if being used.
  • Twist and tie off to make 4-inch sausages.
  • Alternately, shape into patties.
  • Cook sausage in usual manner, making sure the internal temperature of the sausage links reaches at least 150 degrees F.
  • Uncooked sausage can be stored in the refrigerator up to 3 days or freeze and use within 3 months.

Questions & Replies

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  1. It's pretty good. It's an Emeril Lagasse recipe and in my opinion his recipes tend to be very highly spiced and this one is no exception. <br/><br/>I reduced the paprika to 1 tablespoon, the black pepper to 1 teaspoon, the salt to one teaspoon (my preference for lower sodium, if you don't care about that it would be ok to use the amount called for) and the cayenne to 1/2 teaspoon. Maybe Emeril's cayenne is less hot than mine but I can't imagine using 1 teaspoon and still call this sausage mild. Using the 1/2 teaspoon gives this an unmistakable hint of heat. Cayenne is a very hot spice and I'm sure that using the full teaspoon in 3 pounds of meat would make your taste buds stand up and take notice.<br/><br/>Overall, I liked this sausage pretty well. It is well seasoned and has a more complex flavor than average Italian sausage. I used a 3.5 pound pork shoulder roast that I ground fresh. I like the procedure of seasoning the meat after you cut it but before you grind it, it makes distribution of the seasoning easy. <br/><br/> My rating is based on my alterations and not the way the recipe is written.
  2. I only had a lb of ground pork, so, I reduced the ingredients. I didn't have aniseed, so, I ground up some fennel to release that licorice flavor. Also, I added just a bit of sugar - I tend to do that in Italian recipes. I'll report back, when I've cooked it up, tomorrow.
  3. We stuffed this and really enjoyed them. They have a little kick to them but not too much.



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