About this Recipe

By: Rachel

Italian sausage is traditionally made from pork sausage, and is usually available as “hot” (containing red pepper flakes) or “sweet” (which omits the red pepper flakes, and may include ingredients like sweet basil or sugar). But why choose? I like to make my Italian sausage with plenty of red pepper flakes for heat, as well as brown sugar for sweetness.

Since we do not eat pork at home, it is a challenge to find high-quality, pork-free Italian sausage. Most varieties that are made with alternative proteins often include a porcine casing. Fortunately, it is easy to make homemade Italian sausage. You can customize not just the protein you want to use, but the flavor profiles. Different varieties of Italian sausage may contain dozens of different ingredients; you can try out various combinations until you find your favorite. I highly recommend that you not omit the fennel pollen, which adds a rich and unique flavor to the sausage.

I use ground beef as the base for my sausage, which is always easily available, but I have also had good luck with ground turkey thighs (turkey breast is too dry on its own). You could try duck, bison, or any protein you have available.

Sweet and Hot Italian Sausage

Italian sausage is a fantastic ingredient that packs a huge punch of flavor. It is easy to make your own, and enables you to use any protein you choose.

Print Recipe

Ready In 30

Meal Type Stocks & Sauces

Good For Anytime

Servings 3 pounds Yield

Ingredients

3 pounds (1 ½ kilos) ground meat (pork is traditional; I use turkey thighs or beef)
2 tablespoons red wine vinegar
2 tablespoons light brown sugar
1 tablespoon kosher salt
1 tablespoon dried parsley
1 tablespoon freshly ground black pepper
1 tablespoon dried sweet basil
1 tablespoon crushed red pepper flakes
1 tablespoon garlic powder
1 teaspoon sweet or hot paprika (depending on whether you want your sausage to lean sweeter or hotter)
1 teaspoon ground fennel seed (you can purchase whole seeds and crush them in a mortar and pestle)
½ teaspoon fennel pollen

Step by Step Instructions

Step 1

Add all ingredients to a stand mixer, and mix on low speed for about 2 minutes using the paddle attachment, or until well-combined. Alternatively, add all ingredients to a large bowl and mix with a rubber spatula.

Step 2

If using immediately, heat a small amount of olive oil in a skillet over medium-high heat. Brown, drain, and add to tomato sauce.

Step 3

If you prefer to freeze and save, divide the meat evenly into quart-sized freezer bags, and press flat. Stack in your freezer, and use within 3-4 months.

Step 4

Finally, if you wish to stuff your sausages, here is a useful video from Food Farmer Earth (skip ahead to 9:30 for stuffing instructions; the video begins with a meat grinding tutorial).