Hot Italian Sausage
Ignite your taste buds with this homemade Hot Italian Sausage recipe, a flavorful blend of ground pork, aromatic spices, and a touch of heat. Bursting with fennel seeds, paprika, crushed red pepper flakes, and herbs like oregano and basil, this sausage delivers authentic Italian-inspired flavors in every bite. Perfectly customizable, you can shape it into sausage patties, cook it loose, or craft traditional links using hog casings. Whether grilled, pan-fried, or incorporated into hearty recipes like pasta or pizza, this sausage is a standout addition to any meal. With an easy prep process and a short marination time to meld the spices, you’ll have a versatile protein option ready to impress your family and guests. Ideal for meal prepping, this recipe also freezes beautifully for future convenience. Spice up your cooking repertoire with this bold and savory Hot Italian Sausage!
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Recipe Information
Ingredients
- 2 lbs Ground pork (preferably 80% lean, 20% fat)
- 1 tbsp Fennel seeds
- 2 tsp Paprika
- 1.5 tsp Crushed red pepper flakes
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 0.25 tsp Cayenne pepper (optional, for extra heat)
- 1 tbsp White vinegar
- 2 tbsp Ice-cold water
- 1 package Natural hog casings (optional, if making link sausages)
Instructions
In a large mixing bowl, combine the ground pork with all the spices: fennel seeds, paprika, crushed red pepper flakes, garlic powder, onion powder, dried oregano, dried basil, salt, ground black pepper, and cayenne pepper.
Add the white vinegar and ice-cold water to the pork mixture. Using your hands, mix everything thoroughly until the spices are evenly distributed throughout the meat.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld. For best results, refrigerate overnight.
If making link sausages: Soak the hog casings in warm water according to the package instructions. Rinse them thoroughly under cold running water.
Fit a sausage stuffer or a stand mixer with a sausage attachment, and carefully fill the casings with the sausage mixture. Be mindful not to overstuff the casings to prevent them from bursting. Twist into 4- to 5-inch links as you go.
If cooking immediately, heat a skillet or grill pan over medium heat. For sausage patties or loose sausage, form the mixture into desired shapes. For links, cook them whole. Cook the sausage for 4-5 minutes per side or until the internal temperature reaches 160°F (71°C).
If freezing: Store the uncooked sausage mixture in an airtight container or freezer bag, or freeze the shaped links. Use within 3 months for best quality.
Serve hot Italian sausage as desired: in sandwiches, pasta dishes, on pizza, or alongside your favorite sides.
Nutrition Facts
Calories |
2893 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.0 g | 287% | |
| Saturated Fat | 76.9 g | 384% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 767 mg | 256% | |
| Sodium | 3686 mg | 160% | |
| Total Carbohydrate | 12.1 g | 4% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 0.7 g | ||
| Protein | 205.3 g | 411% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 306 mg | 24% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2599 mg | 55% | |
*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.
