Best Roberts Homemade Italian Sausage Recipes

HOMEMADE ITALIAN SAUSAGE

Homemade Italian Sausage image

Italian Sausage is perfectly seasoned & so flavorful. Toss into soups, stews, or pasta sauce for a delicious addition!

Provided by Holly Nilsson

Categories Pork

Time 4h15m

Number Of Ingredients 11

Ingredients

1 pound ground pork (or beef or turkey)
1 teaspoons dried parsley
1 teaspoons paprika
½ teaspoon Kosher salt
½ teaspoon dried oregano
½ teaspoon fennel seeds (or ½ teaspoon ground fennel)
½ teaspoon garlic powder
¼ teaspoon dried rosemary (crushed)
⅛ teaspoon black pepper
⅛ teaspoon dried thyme
⅛ teaspoon red pepper flakes (or to taste)

Steps:

Combine all ingredients in a large bowl and mix well.
Cover & refrigerate at least 4 hours or up to 24 hours.
Cook in a skillet until no pink remains.

Nutrition Facts : ServingSize 0.25 of recipe, Calories 303 kcal, Carbohydrate 1 g, Protein 19 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 82 mg, Sodium 356 mg, Fiber 1 g, Sugar 1 g

ITALIAN SAUSAGE RECIPE

Italian Sausage Recipe image

This homemade Italian sausage recipe not only enables you to maintain full control over the quality of your sausage, it also tastes WAY better than store-bought! It's super easy to make and you can double our triple the recipe and freeze it so you always have sausage on hand!

Provided by Kimberly Killebrew

Categories Ingredient

Time 15m

Number Of Ingredients 16

Ingredients

1 pound freshly ground well-marbled pork butt*
OR pre-packaged ground pork*
*can substitute ground chicken, turkey or meat of choice
1 tablespoon finely minced garlic
1 tablespoon finely chopped fresh parsley
1 tablespoon red wine
1 tablespoon sweet Hungarian paprika
2 teaspoons salt
1 1/2 teaspoons coarsely cracked black peppercorns ((toast in a dry skillet for a minute or two until fragrant for maximum flavor))
1 teaspoon coarsely cracked fennel seeds ((toast in a dry skillet for a minute or two until fragrant for maximum flavor))
1 teaspoon onion powder
1/2 teaspoon red pepper flakes ((omit if you want a mild sausage))
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 teaspoon dried oregano
1/4 teaspoon dried ground sage

Steps:

Place the ground meat in a bowl and add all remaining ingredients. Use your hands or a stand mixer paddle attachment to thoroughly combine the ingredients. Wrap and chill for at least 6 hours before using, preferably overnight for best flavor.The sausage will keep in the fridge for 3 days or can be frozen, well wrapped, for up to 3 months. Makes 1 pound of ground sausage.

Nutrition Facts : ServingSize 2 ounces, Calories 85 kcal, Carbohydrate 2 g, Protein 11 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 34 mg, Sodium 767 mg, Fiber 1 g, Sugar 1 g

HOMEMADE MILD ITALIAN SAUSAGE

Homemade Mild Italian Sausage image

Provided by Food Network

Categories side-dish

Time 8h45m

Yield about 3 pounds of sausage

Number Of Ingredients 11

Ingredients

3 tablespoons dry red wine
3 pounds well-marbled pork butt, cut into 1/2-inch pieces
2 tablespoons minced garlic
1 tablespoon plus 1 1/2 teaspoons paprika
1 1/2 teaspoons toasted fennel seeds
1 tablespoon salt
1 tablespoon freshly cracked black pepper
1 teaspoon cayenne
1/2 teaspoon ground anise
2 tablespoons freshly chopped Italian parsley leaves
Pork casings, optional

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.