My Italian Sausages
Bold flavors and classic Italian spices come together beautifully in "My Italian Sausages," a mouthwatering and versatile homemade sausage recipe that lets you skip the store-bought versions. This recipe features ground pork infused with fennel seeds, garlic, paprika, oregano, basil, and a hint of crushed red pepper for just the right kick. A splash of white wine elevates the flavor profile while keeping the sausage perfectly moist. Whether you opt for handcrafted sausage links with casings or form easy-to-cook patties, these sausages are guaranteed to become a favorite. Perfect for serving in hearty sandwiches, alongside a pasta dish, or even as a pizza topping, this recipe is a must-try for Italian cuisine lovers. With just 15 minutes of prep time, you can enjoy the satisfying aroma and flavors of freshly made sausages in your own kitchen.
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Recipe Information
Ingredients
- 2 pounds ground pork
- 2 teaspoons fennel seeds
- 3 cloves garlic cloves, minced
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon crushed red pepper flakes
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons white wine
- 1 package casing (optional for sausage links)
Instructions
In a large mixing bowl, combine the ground pork, fennel seeds, minced garlic, paprika, dried oregano, dried basil, crushed red pepper flakes, salt, and black pepper.
Mix the spices and ground pork thoroughly with your hands or a kitchen-safe spatula until evenly combined.
Gradually pour in the white wine and continue mixing until the mixture forms a cohesive sausage blend. The white wine adds moisture and enhances the flavors of the sausage.
If you are making sausage links, soak the sausage casings in warm water for 30 minutes to soften them. Then, using a sausage stuffer, carefully stuff the sausage casings with the pork mixture, twisting into links of your desired size.
For cooking without casings, form the sausage mixture into patties or simply leave it loose for crumbled sausage.
To cook the sausages, heat a large skillet or grill over medium heat. If making patties or links, cook for 4-5 minutes per side, or until they are golden brown and cooked through (internal temperature should reach 160°F / 71°C). If using the sausage crumble, sauté in the pan, stirring occasionally, for 8-10 minutes or until browned and fully cooked.
Serve the Italian sausages as part of a main dish, in sandwiches, or as a topping for pasta or pizza.
Nutrition Facts
Calories |
2619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.4 g | 245% | |
| Saturated Fat | 66.4 g | 332% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 692 mg | 231% | |
| Sodium | 3516 mg | 153% | |
| Total Carbohydrate | 14.1 g | 5% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 1.4 g | ||
| Protein | 193.5 g | 387% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2760 mg | 59% | |
*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.
