Italian Sausage Sweet or Hot
Transform your kitchen into an authentic Italian trattoria with this flavorful 'Italian Sausage Sweet or Hot' recipe. Made with a blend of ground pork, aromatic fennel seeds, and a medley of Italian herbs and spices like dried oregano and basil, this sausage is bursting with bold, savory flavor. Customize it to suit your palate by adjusting the crushed red pepper flakes for a milder sweet sausage or a spicier kick. A touch of red wine vinegar and ice-cold water ensures a tender, moist texture, whether you serve it as patties, links, or crumbles. Perfect for enhancing your favorite pasta dishes, hearty stews, or Sunday morning breakfast spreads, this homemade Italian sausage is easy to prepare and versatile enough for any meal. Ready in just 15 minutes of prep, it's a must-try for fans of authentic, handcrafted flavors.
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Recipe Information
Ingredients
- 2 pounds ground pork
- 2 teaspoons fennel seeds
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon crushed red pepper flakes
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon sugar
- 1.5 tablespoons red wine vinegar
- 2 tablespoons ice-cold water
Instructions
In a large mixing bowl, add the ground pork and break it up slightly with your hands or a spoon.
In a small dry skillet, toast the fennel seeds over medium heat for 1-2 minutes until aromatic. This step is optional but enhances the flavor.
In a separate small bowl, combine all the dry spices: toasted fennel seeds, paprika, garlic powder, onion powder, dried oregano, dried basil, crushed red pepper flakes, kosher salt, ground black pepper, and sugar.
Sprinkle the spice mixture evenly over the ground pork, ensuring even distribution.
Add the red wine vinegar and ice-cold water to the spiced ground pork. These ingredients help bind and season the sausage mixture.
Using clean hands, gently mix everything together until the spices and liquids are fully incorporated. Be careful not to overmix, which can make the sausage tough.
At this point, the sausage can be formed into patties, rolled into logs for sausage links, or left loose for crumbled sausage. If preferred, it can also be stuffed into casings using a sausage stuffer.
For the best flavor, refrigerate the sausage mixture for at least 1 hour or up to overnight before cooking.
To cook, shape the sausage mixture into your desired form and cook in a skillet over medium heat until fully browned and an internal temperature of 160°F (71°C) is reached, about 5-7 minutes per side for patties. Alternatively, use the sausage to enhance soups, pasta dishes, or other recipes.
Store unused sausage in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition Facts
Calories |
602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 161 mg | 54% | |
| Sodium | 408 mg | 18% | |
| Total Carbohydrate | 3.9 g | 1% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 1.5 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 641 mg | 14% | |
*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.
