Homemade Bulk Italian Sausage Chicago Style
Bring the bold, authentic flavors of the Windy City to your kitchen with Homemade Bulk Italian Sausage Chicago Style! This quick and easy recipe transforms ground pork into a savory blend of aromatic fennel, zesty red pepper flakes, and fragrant Italian herbs like oregano, basil, and parsley—all perfectly balanced with a touch of sweetness from paprika and sugar. Designed to deliver the classic taste of Chicago-style Italian sausage, this customizable recipe is ideal for patties, crumbles, or as the perfect addition to pizzas, pasta, and sandwiches. With just 10 minutes of prep and minimal effort, you can enjoy freshly made sausage that's bursting with flavor. Plus, it keeps beautifully in the fridge or freezer for meal planning! Perfect for anyone seeking DIY sausage-making, Italian comfort food, or meal-prep inspiration, this recipe is a must-try for all home cooks.
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Recipe Information
Ingredients
- 2 pounds Ground pork
- 2 teaspoons Fennel seeds
- 1 teaspoon Crushed red pepper flakes
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Dried parsley
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1.5 teaspoons Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Sweet paprika
- 0.5 teaspoons Sugar
- 2 tablespoons Cold water
Instructions
In a large mixing bowl, combine the ground pork with all of the dry spices, including the fennel seeds, crushed red pepper flakes, oregano, basil, parsley, garlic powder, onion powder, salt, black pepper, paprika, and sugar.
Using clean hands or a spoon, thoroughly mix the pork and spices together until the seasoning is evenly distributed throughout the meat.
Add the cold water to the mixture and continue mixing until the sausage is well-combined and slightly sticky to the touch. This helps to bind the sausage and ensures a good texture.
Cover the bowl with plastic wrap and refrigerate the sausage mixture for at least 30 minutes to allow the flavors to meld. For best results, refrigerate it for at least 4 hours or overnight.
Once the sausage has rested, it is ready to cook. Heat a skillet over medium heat and add a small amount of oil for non-stick cooking, if necessary.
Cook the Italian sausage in crumbles or patties, breaking it apart with a spatula or forming patties as desired. Cook for about 6-8 minutes, or until no pink remains in the meat and it reaches an internal temperature of 160°F (71°C).
Once cooked, use the sausage immediately in your favorite recipes or let it cool and store it in airtight containers in the refrigerator for up to 3-4 days or freeze for later use.
Nutrition Facts
Calories |
2388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.9 g | 238% | |
| Saturated Fat | 64.3 g | 322% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 3360 mg | 146% | |
| Total Carbohydrate | 12.8 g | 5% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 3.4 g | ||
| Protein | 162.8 g | 326% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 206 mg | 16% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2500 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
