I ground a couple of pork steaks to make Homemade Italian Sausage and used a spice tweak most people miss that I knew I had to share.

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I love a recipe thats simple but surprises you. My EASY ITALIAN SAUSAGE started as a quick fix, and now I make it when I want bold flavor without babysitting the pan.

I use ground pork and crush fennel seeds for that bright, slightly sweet note, and sometimes I grind a Pork Steak when the butcher has a deal. Folks who lurk in Homemade Italian Sausage chats or older Sausage Making Recipes threads will nod, they know this stuff gets addictive.

It smells like something chef friends hide, and trust me youll want to test it at dinner tonight.

Ingredients

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Ground pork adds juicy protein, but it’s richer in fat than lean cuts.
Fennel seeds lend sweet anise aroma, aid digestion, little calories only.
Garlic brings savory depth, immune boosting compounds, tastes bold raw or cooked.
Crushed red pepper gives heat, may boost metabolism, use to taste though.
Sweet paprika adds color, mild sweetness and smoky notes depending on variety.
Dried oregano is earthy, aromatic herb, offers antioxidants and savory Mediterranean flavor.
Brown sugar balances acidity with a touch of caramel, just a little sweetness.
Fresh parsley brightens dish, adds vitamin C and freshness, looks pretty sprinkled.

Ingredient Quantities

1 1/2 lb ground pork about 700 g

1 1/2 tsp kosher salt

1 tsp freshly ground black pepper

2 tsp fennel seeds crushed

1 tsp crushed red pepper flakes

2 cloves garlic minced

1 tsp sweet paprika

1 tsp dried oregano

1/2 tsp brown sugar

1 tbsp chopped fresh parsley

1 tbsp cold water

How to Make this

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1. If you like more fennel flavor, lightly toast the 2 tsp fennel seeds in a dry skillet until fragrant, about 30–60 seconds, then crush them with a mortar and pestle or the bottom of a heavy glass.

2. Put 1 1/2 lb ground pork in a large bowl and sprinkle on 1 1/2 tsp kosher salt, 1 tsp freshly ground black pepper, the crushed fennel, 1 tsp crushed red pepper flakes, 2 cloves garlic minced, 1 tsp sweet paprika, 1 tsp dried oregano, 1/2 tsp brown sugar, and 1 tbsp chopped fresh parsley.

3. Add 1 tbsp cold water to the bowl; this helps distribute the spices and keeps the sausage moist.

4. Mix everything with your hands until evenly combined but dont overwork it or the texture will get tough; aim for just until everything is blended.

5. For best flavor let the mixture rest chilled for at least 30 minutes, or overnight if you have time, wrapped or covered in the fridge so the spices meld.

6. Optional test: fry a small pinch or a tiny patty in a skillet until cooked through, taste and adjust seasoning if needed before shaping the rest.

7. Shape into patties, loose sausage logs, or leave bulk for crumbling into sauces; whatever you plan to use it for.

8. To cook patties, heat a skillet over medium heat with a little oil and cook about 4 to 6 minutes per side until nicely browned and the internal temp reaches 160°F (71°C) or no pink remains. For crumbled sausage cook and break up in the pan until fully done.

9. Let cooked sausage rest a few minutes before serving so the juices settle.

10. Store leftovers in the fridge for up to 3 days or freeze portions for up to 3 months.

Equipment Needed

1. Large mixing bowl
2. Dry skillet for toasting fennel and for cooking the patties
3. Mortar and pestle or a heavy glass to crush the fennel seeds
4. Measuring spoons (tsp and tbsp)
5. Chef knife and cutting board for garlic and parsley
6. Rubber spatula or wooden spoon for mixing and breaking up meat
7. Instant read meat thermometer to check 160°F (71°C)
8. Plastic wrap or airtight container for chilling and storing leftovers

FAQ

Q: Can I use beef or turkey instead of pork? A: Yes, you can, but the flavor and fat are different. Turkey is lean so add a little olive oil or an extra egg yolk so it isnt dry. Beef works fine, but you might want to boost the fennel and paprika so it tastes more like Italian sausage.

Q: Do I need casings to make sausages or can I just form patties? A: You dont need casings. You can form patties or logs, chill them till firm then grill or pan fry. If you want real links you need casings and a stuffer, or you can wrap and twist tight with plastic wrap then bake or fry, but that feels less authentic.

Q: How long and how do I know when theyre cooked? A: Cook in a skillet over medium heat until nicely browned and the internal temp reaches 160°F or 71°C. Patties usually take 6 to 8 minutes, thicker logs 10 to 12, flips as needed. If you dont have a thermometer cut one open to check theres no pink in the middle.

Q: Can I make the mix ahead of time or freeze it? A: Yes. You can mix the spices into the pork and refrigerate up to 24 hours so the flavors meld, or portion and freeze raw for up to 3 months. Freeze on a tray, then bag. Cook from frozen but add a few mins, or thaw overnight for best results.

Q: Whats the point of the cold water and brown sugar? A: Cold water helps the meat bind and keeps the sausage juicy when cooked. Brown sugar adds a touch of sweetness and helps with browning so it caramelizes a bit when seared. Small amounts go a long way.

Q: I hate fennel, can I skip it? A: You can, though fennel is a big part of the classic profile. Try swapping it for a little extra oregano and sweet paprika or use ground fennel very sparingly so its less pronounced. Or leave it out, youll still have tasty sausage just different.

EASY ITALIAN SAUSAGE Recipe Substitutions and Variations

Ground pork: swap with ground beef (80/20) for a richer sausage, or ground turkey or chicken for a leaner version (add 1 tbsp olive oil or an egg so it doesnt dry out). You can also do a 50/50 pork+beef mix for more depth.
Kosher salt: if you only have fine table salt, use about 1 to 1 1/4 tsp instead of 1 1/2 tsp kosher, start at 1 tsp then taste. Fine sea salt works like table salt, flaky salts are stronger so add sparingly.
Fennel seeds crushed: use 1/2 to 1/3 the amount of fennel pollen (much more intense), or swap for ground anise seeds but use less since anise is stronger. Ground fennel (about 1/2 tsp) is an easy one to keep handy.
Brown sugar (1/2 tsp): substitute 1/2 tsp molasses for that caramel note, or 1/2 tsp honey or maple syrup (cut the cold water by a tiny splash). You can also just skip it, the sausage will still be fine.

Pro Tips

1) Toast and crush the fennel seeds for way more aroma, but dont burn them. A quick 30 to 60 second toast in a dry pan brings out a licorice note thats worth the tiny extra step. Crush them fairly fine but leaving a little texture is nice so you get pops of flavor.

2) Keep everything cold. Use ice cold water, chill your bowl and even your hands if you can, work fast. Cold fat = juicier, fluffy sausage, warm fat = greasy, dense mess. If the mix warms up pop it in the fridge for 10 to 15 minutes before shaping.

3) Dont overwork the meat. Fold and press with your hands until the spices look evenly mixed, stop once it holds together. Over-kneading makes the texture gummy, its better to undermix than to go too far.

4) Always fry a tiny test patty and taste it. This saves headaches later. If it needs more salt add a little at a time, if it tastes flat try a touch more acid like lemon or a pinch more sugar to brighten it up. Dont guess, taste.

5) Small shaping and storage hacks: make a slight thumbprint in the center of patties so they dont dome when cooking, let cooked pieces rest a few minutes so juices redistribute, and if youre freezing portion them on a tray first then bag so they dont stick together. Use a thermometer when in doubt, 160 F is the safe target.

EASY ITALIAN SAUSAGE Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I ground a couple of pork steaks to make Homemade Italian Sausage and used a spice tweak most people miss that I knew I had to share.

Servings

servings

Calories

516

kcal

Equipment: 1. Large mixing bowl
2. Dry skillet for toasting fennel and for cooking the patties
3. Mortar and pestle or a heavy glass to crush the fennel seeds
4. Measuring spoons (tsp and tbsp)
5. Chef knife and cutting board for garlic and parsley
6. Rubber spatula or wooden spoon for mixing and breaking up meat
7. Instant read meat thermometer to check 160°F (71°C)
8. Plastic wrap or airtight container for chilling and storing leftovers

Ingredients

1 1/2 lb ground pork about 700 g
1 1/2 tsp kosher salt
1 tsp freshly ground black pepper
2 tsp fennel seeds crushed
1 tsp crushed red pepper flakes
2 cloves garlic minced
1 tsp sweet paprika
1 tsp dried oregano
1/2 tsp brown sugar
1 tbsp chopped fresh parsley
1 tbsp cold water

Directions

If you like more fennel flavor, lightly toast the 2 tsp fennel seeds in a dry skillet until fragrant, about 30–60 seconds, then crush them with a mortar and pestle or the bottom of a heavy glass.
Put 1 1/2 lb ground pork in a large bowl and sprinkle on 1 1/2 tsp kosher salt, 1 tsp freshly ground black pepper, the crushed fennel, 1 tsp crushed red pepper flakes, 2 cloves garlic minced, 1 tsp sweet paprika, 1 tsp dried oregano, 1/2 tsp brown sugar, and 1 tbsp chopped fresh parsley.
Add 1 tbsp cold water to the bowl; this helps distribute the spices and keeps the sausage moist.
Mix everything with your hands until evenly combined but dont overwork it or the texture will get tough; aim for just until everything is blended.
For best flavor let the mixture rest chilled for at least 30 minutes, or overnight if you have time, wrapped or covered in the fridge so the spices meld.
Optional test: fry a small pinch or a tiny patty in a skillet until cooked through, taste and adjust seasoning if needed before shaping the rest.
Shape into patties, loose sausage logs, or leave bulk for crumbling into sauces; whatever you plan to use it for.
To cook patties, heat a skillet over medium heat with a little oil and cook about 4 to 6 minutes per side until nicely browned and the internal temp reaches 160°F (71°C) or no pink remains. For crumbled sausage cook and break up in the pan until fully done.
Let cooked sausage rest a few minutes before serving so the juices settle.
Store leftovers in the fridge for up to 3 days or freeze portions for up to 3 months.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.