Homemade Hot Italian Sausage Recipe From Scratch
This homemade hot Italian sausage recipe is made with ground pork, classic Italian seasonings, and a kick of heat. Once you learn how simple it is to make at home, it will quickly become a from-scratch staple in your kitchen.
Italian sausage likes to be hot
I love making homemade sausage and freezing it so that I always have it on hand when I need it. And this is the version I make when I’m looking to turn up the heat a bit. It comes together easily and I have full control over the ingredients, texture, and heat level every single time.
If you’re looking to make a lineup of homemade sausage and stock your freezer, give my sweet Italian pork sausage patties, fennel sausage from scratch, and classic Irish breakfast sausage a try too.
This spicy Italian sausage works in all kinds of recipes. It is especially good in an easy sausage egg grilled cheese for breakfast, a hearty bowl of from scratch sausage and pepper soup, or a warm sausage mushroom appetizer dip for parties and game days.
Recipe ingredients
- Ground pork: Use ground pork with enough fat content to keep the sausage juicy and tender after cooking. Lean pork tends to cook up dry and does not give homemade sausage the same texture or flavor.
- Fennel seeds: Start with fresh whole fennel seeds that still have a strong aroma, then crush them in a mortar and pestle before adding them to the sausage mixture. This helps release their oils and gives the sausage a stronger, more traditional Italian sausage flavor.
- Red pepper flakes: Choose crushed red pepper flakes that still have a bright color and strong aroma. Fresh pepper flakes bring cleaner heat and better flavor than ones that have been sitting in the pantry for a long time.
See the recipe card for full information on ingredients and quantities.
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How to make hot Italian Sausage
Step 1: Place the ground pork into the bowl of a stand mixer, then add all of the seasonings directly over the top. Spreading the seasonings across the meat instead of dumping them into one spot helps everything blend more evenly once the mixer starts running.
Step 2: Attach the beater blade to the stand mixer and blend the sausage mixture on low speed for 5 minutes. The mixture should become slightly sticky and hold together more firmly as it mixes. This step is important because it develops the texture that gives homemade sausage a more traditional bite instead of a loose ground meat texture.
Step 3: Transfer the sausage mixture to an airtight container and refrigerate it for at least 8 hours before using. This resting time allows the seasonings to fully work into the meat and gives the sausage a deeper, more balanced flavor throughout.
Step 4: Use the sausage loose for recipes like pasta sauces, soups, dips, breakfast skillets, or pizza toppings. You can also shape the mixture into patties or form it into sausage links depending on how you plan to use it.
Step 5: To freeze loose sausage, pack it tightly into airtight containers or freezer bags. For patties or links, lay them in a single layer on a silicone-lined baking sheet and freeze until firm before transferring them to airtight containers or freezer bags for long-term storage. Freezing them individually first helps prevent them from sticking together later.
Top tips
- Adjust the heat level: This recipe has a mild to moderate heat level as written. If you want a spicier sausage, add another 1/2 teaspoon of crushed red pepper flakes to the mixture before blending.
- Mix by hand if needed: If you do not have a stand mixer, you can mix the sausage by hand in a large bowl. Work the mixture firmly with your hands for several minutes until it becomes sticky and well combined. The final texture will be a little looser and less springy than sausage mixed with a stand mixer.
- Crush fennel seeds without a mortar and pestle: Place the fennel seeds in a heavy zip-top bag and crush them with a rolling pin, cast iron skillet, or the bottom of a heavy jar. You want the seeds cracked open rather than completely powdered.
- Cook a small test portion before shaping everything: Fry a small spoonful of the sausage mixture in a skillet before forming patties or links. This lets you adjust the salt or heat level before committing the entire batch.
- Keep the sausage mixture cold while working: A cold sausage mixture is easier to shape and holds it’s texture better during mixing and forming. If the mixture starts feeling soft or greasy while working with it, place it back into the refrigerator for a few minutes before continuing.
Other recipes you’ll love
If you loved this homemade sausage recipe, give these other great recipes a try too!
Italian Baked Chicken and Potatoes
Old-Fashioned Chicken Casserole
Cajun Smothered Chicken Recipe
Homemade Hot Italian Sausage
Ingredients
- 1 pound ground pork
- 1 tablespoon paprika
- 1 teaspoon salt
- 1 teaspoon coarsely crushed fennel seeds
- 1 teaspoon crushed red pepper flakes
- 3/4 teaspoon granulated garlic
Instructions
- Add the ground pork and all seasonings to the bowl of a stand mixer fitted with the beater blade.
- Mix on low speed for 5 minutes, or until the sausage mixture becomes sticky and fully combined.
- Transfer the sausage mixture to an airtight container and refrigerate for 8 hours.
- Use the sausage loose, or shape into patties or links as desired.
- To freeze loose sausage, place it into airtight containers or freezer bags.
- To freeze patties or links, place them on a silicone-lined baking sheet and freeze until firm before transferring to airtight containers or freezer bags for long-term storage.
Notes
- Adjust the heat: Add an extra 1/2 tsp crushed red pepper flakes for a spicier sausage.
- Mix by hand if needed: The sausage can be mixed by hand if you do not have a stand mixer, though the texture will be slightly looser.
- Crush the fennel seeds: Use a mortar and pestle or crush them in a heavy zip-top bag with a rolling pin.
- Test before freezing: Cook a small portion in a skillet first to check the seasoning and heat level.
- Freeze separately first: Freeze patties or links on a lined baking sheet before storing long term to prevent sticking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
