Best Homemade Mild Italian Sausage Recipes

HOMEMADE SWEET ITALIAN SAUSAGE (MILD OR HOT)

Steps:

• 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.
• 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.

HOMEMADE MILD ITALIAN SAUSAGE

Steps:

• Combine the pork butt, garlic, paprika, fennel seeds, salt, pepper, cayenne, anise, parsley, and red wine in a large bowl and toss well to coat. Refrigerate covered overnight or up to 24 hours.
• Pass the mixture through a meat grinder fitted with a medium die. (Alternately, transfer to a food processor in 2 batches and process until finely ground.) To test the seasoning, heat 1 teaspoon oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust seasonings, to taste.
• Using the sausage attachment on a mixer, stuff the meat into the casings, if being used. Twist and tie off to make 4-inch sausages. Alternately, shape into patties. Cook sausage in usual manner, making sure the internal temperature of the sausage links reaches at least 150 degrees F. Uncooked sausage can be stored in the refrigerator up to 3 days or freeze and use within 3 months.

HOMEMADE MILD ITALIAN SAUSAGE

Steps:

• Combine the pork butt, garlic, paprika, fennel seeds, salt, pepper, cayenne, anise, parsley, and red wine in a large bowl and toss well to coat.
• Refrigerate covered overnight or up to 24 hours.
• Pass the mixture through a meat grinder fitted with a medium die.
• (Alternately, transfer to a food processor in 2 batches and process until finely ground.).
• To test the seasoning, heat 1 teaspoon oil in a small skillet, and cook about 2 teaspoons of the mixture.
• Adjust seasonings, to taste.
• Using the sausage attachment on a mixer, stuff the meat into the casings, if being used.
• Twist and tie off to make 4-inch sausages.
• Alternately, shape into patties.
• Cook sausage in usual manner, making sure the internal temperature of the sausage links reaches at least 150 degrees F.
• Uncooked sausage can be stored in the refrigerator up to 3 days or freeze and use within 3 months.

HOMEMADE MILD ITALIAN SAUSAGE (CHICKEN)

Steps:

• - Combine the chicken, garlic, paprika, fennel seeds, salt, pepper, cayenne, anise, parsley, and red wine in a large bowl and toss well to coat. Refrigerate covered overnight - up to 24 hours. - Cook chicken using about 1 Tbls of olive oil to prevent sticking. Cook in small batches - 1/3 of chicken per batch. Avoid over cooking the chicken to keep it moist. Remember it will simmer in the sauce. - Add the cooked chicken to your favorite tomato sauce - See: Fettuccine with Tomato, Sausage & Basil" recipe