We used to buy sweet Italian sausage. Good sweet Italian sausage can often get pricey and then we realized long ago that homemade sausage is the way to go! This sweet italian sausage recipe is long overdue. We’ve been making homemade sausage for the past decade and enjoy it so much, it’s hard to go back to store bought sausage. First of all, Italian sausage is much more inexpensive to make at home than it is to buy it at the grocery store. Secondly, you can customize the flavors the way you want in your personal batch of homemade sweet Italian sausage. Add more spices, garlic or sweetness and every bite is scrumptiously customized to your personal taste. We always love changing up the ratio of seasonings in each batch to see what we get. One of the best things about making homemade sausage is adjusting the flavors to your preference and being able to choose the cuts of meat which you make the sausage out of. Our hands down preference is to make the sausage out of pork shoulder (also known as pork butt or Boston butt). It has just enough fat to keep the sausages nice and juicy when the cook, great flavor, and tends to be an inexpensive cut of meat (it’s one of our favorites period, not just for making sausage). If you like things a little sweeter, amp up the sugar. Do you like your sausage with a solid fennel flavor, double up on the fennel. Have a sausage making gathering and let everyone create a batch themselves and then finish off with a little taste off. If you are going to stuff the sausage in casing, make sure to first cook a little piece of sausage on a pan before stuffing to determine if you are happy with the flavor. Click Here for More of our –> BBQ and GRILLING RECIPES.
Watch how to make this delicious Homemade Sweet Italian Sausage Recipe :
Check out a Few of our Favorite Sausage Making Tools:
From the easy to the torturous, we’ve used many a sausage making tool. Here’s some of the one which help make sausage making fun and easy:
If you want to go all out in making sausage, you'll need a few tools. A good sausage stuffer is a must if you want to make sausage links. Some are a struggle to work with, others are awesome. The LEM 5lb. Sausage Stuffer is one we always love. If you want to play with grinding your own cuts of meat instead of buying pre-ground meat, the KitchenAid Meat Grinder attachment and the stand alone Gourmia Meat Grinders are great choices.
- 3 pounds ground Pork (ideally ground pork shoulder)
- 1 1/2 Tablespoons Salt
- 1 Tablespoon freshly cracked Black Pepper
- 2 Tablespoons Sugar
- 1 Tablespoon ground Fennel
- 1 Tablespoon Onion Powder
- 1 Tablespoon Garlic Powder
- 1 teaspoon Smoked Paprika
- 1 teaspoon dried Thyme Leaves
- 1 teaspoon dried Oregano Leaves
- 3 Tablespoons Red Wine - optional
- casings - optional
- Mix together all the seasonings in a bowl (salt, pepper, sugar, fennel, onion powder, garlic powder, smoked paprika, thyme, and oregano).
- Combine the pork, seasonings, and optional red wine in bowl and make sure all spices are blended into the ground pork.
- If unsure of flavor, heat a small skillet over medium-high heat. Cook a small patty and then taste test. Adjust seasonings if needed.
- Divide into patties, or portions for what ever you want to cook it with. You can freeze the sausage too.
- To Make Sausage Links: Rinse and soak casings in warm water for about 15 minutes. Slide a casing onto your sausage stuffer tube, leaving about 4 to 5-inches of casing off the end of the tube to allow room to tie off casing. Feed the sausage in the casing, keeping the sausage in one long coil and trying to keep the sausage a consistent width. Remember to leave some extra casing after the last sausage to tie off.
- Make the links: Start with the first link and after 5-6 inches, pinch off what will become the link. Roll the link forward a few times to close the casing between links. Repeat with the next link, this time rolling backwards. Continue pinching and rolling, alternating rolling forwards and rolling backwards until all are rolled. Tie off the casing on the end sausage.
- Place on a cooling rack and allow to air dry for about an hour. Cook, cover and refrigerate (will keep about a week in the fridge) or divide into portions and freeze in an airtight bag (preferably in a vacuum sealed bag).