Homemade Mild Italian Sausage
- Ready In:
- 45mins
- Ingredients:
- 12
- Yields:
-
3 pounds of sausage
ingredients
- 3 lbs well-marbled pork butt, cut into 1/2-inch pieces
- 2 tablespoons minced garlic
- 1 tablespoon paprika
- 1 1⁄2 teaspoons paprika
- 1 1⁄2 teaspoons toasted fennel seeds
- 1 tablespoon salt
- 1 tablespoon freshly cracked black pepper
- 1 teaspoon cayenne (optional)
- 1⁄2 teaspoon ground aniseed
- 2 tablespoons freshly chopped fresh Italian parsley
- 3 tablespoons dry red wine
- pork casing (optional)
directions
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
Charlotte J
United States