Prep 20m Cook - Additional 12h Ready In 12h 20m
Servings 3 1-pound portions Calories 243.1

This is a very versatile Italian sausage which can be used in many different ways. You can take it from mild to hot and it’s very easy to use. There are also different options for type of meat to use, like ground chuck or ground turkey (do not use ground beef). If using ground turkey, you’ll have to coat your skillet with a little olive or veggie oil before cooking as it has very little fat and will stick to skillet.

Recipe Ingredients

  • 3 pounds ground pork
  • 3 tablespoons red wine vinegar
  • 1 tablespoon salt
  • 1 tablespoon freshly cracked black pepper
  • 1 ¼ tablespoons dried parsley
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried basil
  • 2 teaspoons paprika
  • 2 teaspoons crushed red pepper flakes, or to taste
  • ¾ teaspoon ground fennel seed
  • ¼ teaspoon brown sugar
  • ⅓ teaspoon dried oregano
  • ⅓ teaspoon dried thyme

Cooking Directions

  1. 1 Place the pork and red wine vinegar in a mixing bowl. Sprinkle with salt, black pepper, parsley, garlic powder, onion powder, basil, paprika, red pepper flakes, fennel seed, brown sugar, oregano, and thyme. Knead until flecks of spice are evenly distributed through the sausage.
  2. 2 Divide the sausage into thirds, and form into 3 logs; wrap each in plastic wrap. Place wrapped sausage into a freezer bag before freezing, or store in refrigerator for at least 12 hours before cooking.

Nutrition Facts

  • Calories 243.1
  • Carbohydrate 2.3 g
  • Cholesterol 73.6 mg
  • Fat 16.4 g
  • Fiber 0.7 g
  • Protein 20.5 g
  • Saturated Fat 6.1 g
  • Sodium 640.3 mg
  • Sugar 0.5 g

Chef's Notes

I always wrap first and then put into a freezer bag or plastic container to help prevent freezer burn. For easy patties, pull log out of freezer and thaw. You can use a finely serrated knife to cut right through wrapping into 1/4 to 1/2 inch slices, or use the same as you would ground chuck as meat product. I use it for patties, spaghetti meat, meatballs, etc.

Reviews

  1. Alice Barnard Feb 28, 2022 01:02 PM
    Loved the recipe. Made exactly as you stated, but left out the garlic, my daughter is allergic. But the salt...oh my, too salty!!! Will decrease to a teaspoon next time.
  2. This was a good base recipe. I used 4lbs of pork shoulder and then added 2 TBSP of toasted Fennel and a little more than 3 TBSP of brown sugar. I added a little more of each spice and a wise old Italian once told me to use 1 TBSP of salt per pound of - Read more ...
  3. Delizioso!! I love this recipe. I love it because I make it and there is no guessing what is in it or artificial ingredients. The flavor is authentic and can be tweeked to preference. I make 1/3 of the recipe and reduce everything by 1/3 with the exception of the fennel, brown sugar, oregano and - Read more ...
  4. I didn't care for this recipe. The basil is overpowering. I would however increase the brown sugar thyme and oregano. I used the auto adjust button to reduce the recipe to 4 serving sizes to accommodate the 1 lb of pork I had to use and those ingredients translated down to just a pinch each - Read more ...
  5. 4 stars because too salty. I calculated to 8 servings as I only had 2 lbs of ground pork. I didn't have red wine vinegar so I used a white balsamic. Because that has a sweetness to it I didn't add the little bit of brn sugar. I scaled the crushed red pepper back a - Read more ...
  6. ( GREAT SAUSAGE )This sausage recipe is better tha any meat market in upstate NY. I started with a 7Lb. pork but and cut it into 2"x2" cubes with the fat , Put it into (2) 1 gal. zipper bags. The first bag I made mild . Bag #2 I added 2 Jalipenos diced up - Read more ...
  7. Absolutely fabulous. Best sweet italian sausage I've ever had! I made only one change and that was using just a pinch of salt instead of a whole tablespoon. Thank you so much for sharing your recipe. Next time I make this I might try this with half ground turkey to see if I can't make - Read more ...
  8. I love making my own sausage because you're really in control of what goes into the food, and especially with sausage commercial products which are full of sodium and msg making pork, a relatively healthy meat into a heart attack waiting to happen. As for this recipe my husband is in love with it! I - Read more ...
  9. This is awesome! I'll never buy premade Italian Sausage again. I left out the brown sugar - don't know if I missed it or not but I take out processed sugars of all my recipes. I did however put raw honey in as a replacement (don't measure how much). I also added a bit of - Read more ...
  10. Perfect! After seeing this recipe I found some ground pork on sale at the store and so I had to try this recipe. It came out really well. Tasted just like Italian Sausage! I didn't have any ground fennel so I just used fennel seed. I think I used about a tablespoon but I didn't - Read more ...
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