Although it has Italian origins, Italian pork sausage has become a universal favorite. Whether on a pizza, in a calzone, in a Bolognese, meatballs, meatloaf, or in a bun; it's juicy, meaty decadence keeps us coming back for more. Enjoy Italian pork sausage by making it yourself and using it in a fresh new way. Any way you slice it, Italian pork sausage is what to make for dinner.
Make it Yourself
Authentic Italian Sausage
This makes five pounds of sausage. Scale it up or down to suit your family's needs. Refrigerate up to three days or freeze up to three months.
2 lbs. well-marbled pork butt
2 lbs. slab bacon or pork jowls
1 tbs. kosher salt
1 tbs. fresh ground black pepper
1 tbs. fennel seed
2 tbs. crushed red pepper
1 tbs. sugar
of a large onion, chopped fine
1 tablespoon fresh sage chopped fine
4 cloves of garlic, minced
Casings (natural are best)
Mix all of the ingredients together thoroughly in a large bowl and refrigerate overnight (this step is crucial to maximum flavor development). Now run the mixed sausage through the grinder one more time with the stuffer attachment and stuff into natural hog or sheep casings, if desired.
Stuff into bell pepper halves; perfect for low-carb!
Shape into patties and serve with cappuccino and pastries for an Italian-style breakfast!
Serve grilled with a variety of breads, cheeses, and fruits for a crowd pleasing party tray.
Shape into a patty and serve as a burger with fresh tomato, mozzarella cheese, and fresh basil leaves.
Crumble, brown, and mix with parmesan, breadcrumbs, and herbs for a delicious stuffed mushroom filling.