Homemade Garlic Basil Sausage

Homemade garlic basil sausage combines ground pork, fresh basil, garlic, and red wine to create juicy, savory sausage links with bold Italian-inspired flavor. Easy to prepare from scratch with or without a stand mixer.

Course Main Dishes

Cuisine American

Prep Time 15

Cook Time 15

Resting Time 8

Total Time 8 30

Servings servings

Calories 264kcal

Author Diane Gail

Ingredients

1 1/2 pound ground pork
1 cup fresh chopped basil
2 tablespoons olive oil
3-4 large garlic cloves
1 1/2 teaspoons salt
3/4 teaspoon coarse ground black pepper
1/4 cup dry red wine

US Customary - Metric

Instructions

Place the ground pork, chopped fresh basil, olive oil, pressed garlic, salt, and pepper in the bowl of a stand mixer fitted with the paddle attachment.
Beat on low speed while slowly drizzling in the red wine. Continue beating for 5 minutes after all of the wine has been added.
Transfer the sausage mixture to a covered container and refrigerate for at least 8 hours, preferably 24 hours, to allow the flavors to develop.
Divide the chilled sausage mixture into 8 equal portions and gently shape each into a large sausage link.
Heat a little olive oil in a cast iron skillet over medium heat. Add the sausage links and cook, turning occasionally, until browned on all sides and the internal temperature reaches 160°F (71°C).

Notes

A stand mixer produces a more cohesive sausage texture, but you can mix the ingredients thoroughly by hand if you don't have one.
Work with well-chilled ground pork to keep the fat firm and properly incorporated into the sausage.
Uncooked sausage links can be frozen for up to 3 months. Freeze individually until firm, then transfer to a freezer-safe container or bag. Thaw overnight in the refrigerator before cooking.
Refrigerate leftover cooked sausage in an airtight container for up to 3–4 days.

Nutrition