Homemade Hot Italian Sausage
This homemade hot Italian sausage recipe makes a spicy, flavorful sausage that can be used loose, formed into patties, or shaped into links. It works perfectly in pasta dishes, pizzas, soups, sandwiches, and breakfast recipes.
Servings 4 servings
Calories 308kcal
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
Calories: 308kcal | Carbohydrates: 2g | Protein: 20g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 82mg | Sodium: 655mg | Potassium: 390mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 1019IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 2mg
