I’m sharing one smart tip on How to Make Italian Sausage at home using just pantry spices and a surprising ingredient that keeps the texture spot on.

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I never thought I’d get so hooked on a sausage experiment. After scrolling through a couple of blogs about How To Make Italian Sausage I decided to try my own spin, using boneless pork shoulder and crushed fennel seeds for that classic snap and perfume.

The first time it came out I was shocked, not perfect, a little uneven, but so flavorful that I kept tweaking instead of quitting. Homemade Italian Sausage feels like a secret weapon now, something I pull out when guests think I cooked from a deli, but really I just got curious and kept going.

Ingredients

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Pork shoulder: high in protein and fat, makes sausage juicy and deeply flavorful.
Fennel seeds: sweet anise aroma, aids digestion, classic Italian sausage flavor note.
Garlic: pungent, adds savory depth, provides some antioxidants, not just flavor.
Sweet paprika: gives color and smoky sweet warmth, low in calories.
Kosher salt: essential for seasoning, helps protein bind, enhances other flavors.
Granulated sugar: balances acidity, rounds flavors, tiny amount for better browning.
Crushed red pepper: adds heat, boosts metabolism a bit, optional for spice lovers.
Dried oregano: earthy herbal note, pairs well with fennel and garlic, classic Italian herb.

Ingredient Quantities

2 pounds boneless pork shoulder coarsely ground (about 900 g)

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

1 tablespoon fennel seeds crushed

3 cloves garlic minced

1 tablespoon sweet paprika

1 teaspoon crushed red pepper flakes optional for heat

1 teaspoon dried oregano

1 teaspoon granulated sugar

1/4 cup cold water

Natural hog casings about 10 to 12 feet optional

How to Make this

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1. Put the 2 pounds of coarsely ground pork shoulder and any bowls, paddle or mixer bowl and blades in the fridge or freezer for 15 to 20 minutes so everything is very cold, cold fat mixes better and the sausage wont smear.

2. Toast 1 tablespoon fennel seeds in a dry skillet over medium heat until fragrant, about 30 to 60 seconds, then crush them (a mortar and pestle or the back of a spoon works). Mince 3 cloves garlic fine.

3. In a small bowl mix 1 tablespoon kosher salt, 1 teaspoon freshly ground black pepper, crushed fennel, minced garlic, 1 tablespoon sweet paprika, 1 teaspoon dried oregano, 1 teaspoon granulated sugar and 1 teaspoon crushed red pepper flakes if you want heat.

4. Put the cold ground pork in a large bowl or the mixer bowl, sprinkle the spice mix over it, then pour in 1/4 cup cold water. Mix with your hands or use the paddle on low until the mixture becomes tacky and holds together, about 1 to 2 minutes. Dont overwork it or it gets tough.

5. Do a quick taste test: pinch off a small patty, fry it in a skillet until cooked through and taste. Adjust salt or heat if needed, then mix in the adjustment quickly and chill again for a few minutes.

6. If you’re using natural hog casings (about 10 to 12 feet) soak them in warm water for 30 minutes, then run water through them to rinse the salt out. Keep them in a bowl of water while you set up the stuffer or funnel.

7. Fit a casing onto your stuffer or a funnel, tie a small knot at the far end, and slide the casing on. Fill slowly, keeping pressure steady, and work out air pockets by pricking them with a sterile needle or squeezing them along. Dont overstuff; you want a little give. Twist into links every 4 to 5 inches or leave in one long tube.

8. To cook safely, simmer or poach links in water just below a boil until internal temperature reaches 160 F (71 C), about 15 to 20 minutes depending on size. Then brown them in a hot skillet or on a grill for color. Or you can grill or pan fry from raw but monitor temps closely.

9. Storage and hacks: refrigerate up to 3 days or freeze for 3 months. If you dont have casings just form patties or roll logs in plastic wrap and chill. Keep everything cold, toast the fennel for better flavor, and the cold water helps the meat bind, thats the trick to a juicy sausage.

Equipment Needed

1. Large mixing bowl, chilled
2. Small bowl (for spices and for soaking casings)
3. Dry skillet and a separate frying skillet or grill pan
4. Mortar and pestle or spice grinder to crush fennel
5. Chef’s knife and cutting board to mince garlic
6. Sausage stuffer or funnel (pastry bag works too)
7. Sterile needle or long pin to prick air pockets
8. Instant read thermometer and measuring spoons/cup for salt, water, etc.

FAQ

Q: Can I make this without casings? A: Yes. Shape into patties or cook as loose sausage for pasta, pizzas, or sauces. It tastes the same just no links.

Q: How do I know the sausage is done? A: Cook until internal temp is 160 F (71 C) for pork. Use a meat thermometer for accuracy.

Q: What if my pork is too lean? A: Add 4 to 6 ounces of pork fat or fatty bacon to reach about 20 to 25 percent fat for juicy sausage.

Q: How do I prep natural hog casings? A: Rinse them in warm water, soak 30 minutes, then run water through the length to remove salt and debris before stuffing.

Q: Can I make this ahead and freeze? A: Absolutely. Freeze links or patties up to 3 months. Thaw in the fridge before cooking.

Q: Any shortcut for crushing fennel seeds? A: Use a spice grinder, blender, or smash with the flat side of a knife on a cutting board if you dont have a mortar and pestle.

Q: Why fry a test patty? A: Tasting a small fried piece lets you adjust salt and heat before you stuff or portion the whole batch, so you dont end up with a whole batch thats off.

How To Make Incredibly Easy Homemade Italian Sausage Recipe Substitutions and Variations

Pork shoulder (2 lb): use pork butt/Boston butt instead, or mix 70/30 pork and ground beef for a meatier link, or swap for ground turkey or chicken but add 1 to 2 tbsp melted pork fat or olive oil per pound so it stays juicy.
Kosher salt (1 tbsp): use sea salt 1:1, but if you only have fine table salt start with about 1/2 to 2/3 the amount (so roughly 1/2 tbsp) and taste as you go.
Fennel seeds (1 tbsp crushed): substitute crushed anise seeds 1:1, or use 1 tsp fennel pollen (stronger so use less), or 1 tsp ground fennel plus a pinch of sugar to bring out the sweetness.
Natural hog casings (10–12 ft): use collagen or synthetic casings for easier stuffing, or skip casings entirely and make patties or bulk sausage for pasta, pizza, or breakfast bowls.

Pro Tips

– Keep everything bone cold, not just the meat. Chill bowls, blades and even the paddle for a few minutes, use ice in the cold water if you need to, and mix only until the meat feels tacky, about 1 to 2 minutes. If it starts to smear or get warm stop and chill, otherwise the texture gets mushy and the sausage wont hold.

– Always toast the fennel till fragrant, dont scorch it though, it only takes 30 to 60 seconds. Crush it right before mixing so the oils stay bright, and mince the garlic very fine so you dont get big raw bites.

– Do a quick fry taste test and adjust fast. Pinch off a small patty, fry it, then tweak salt or heat, mix briefly and chill again, thats the easiest way to get the seasoning right without overworking the meat.

– If using casings soak and flush them well, keep them in water while you work, and stuff slowly to avoid air pockets, use a sterile needle or squeeze to release trapped air instead of stabbing all over. Poach links gently until they reach 160 F then brown for color, and if you freeze, lay links flat on a tray to flash freeze before bagging so they dont stick together.

How To Make Incredibly Easy Homemade Italian Sausage Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I’m sharing one smart tip on How to Make Italian Sausage at home using just pantry spices and a surprising ingredient that keeps the texture spot on.

Servings

servings

Calories

262

kcal

Equipment: 1. Large mixing bowl, chilled
2. Small bowl (for spices and for soaking casings)
3. Dry skillet and a separate frying skillet or grill pan
4. Mortar and pestle or spice grinder to crush fennel
5. Chef’s knife and cutting board to mince garlic
6. Sausage stuffer or funnel (pastry bag works too)
7. Sterile needle or long pin to prick air pockets
8. Instant read thermometer and measuring spoons/cup for salt, water, etc.

Ingredients

2 pounds boneless pork shoulder coarsely ground (about 900 g)
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon fennel seeds crushed
3 cloves garlic minced
1 tablespoon sweet paprika
1 teaspoon crushed red pepper flakes optional for heat
1 teaspoon dried oregano
1 teaspoon granulated sugar
1/4 cup cold water
Natural hog casings about 10 to 12 feet optional

Directions

Put the 2 pounds of coarsely ground pork shoulder and any bowls, paddle or mixer bowl and blades in the fridge or freezer for 15 to 20 minutes so everything is very cold, cold fat mixes better and the sausage wont smear.
Toast 1 tablespoon fennel seeds in a dry skillet over medium heat until fragrant, about 30 to 60 seconds, then crush them (a mortar and pestle or the back of a spoon works). Mince 3 cloves garlic fine.
In a small bowl mix 1 tablespoon kosher salt, 1 teaspoon freshly ground black pepper, crushed fennel, minced garlic, 1 tablespoon sweet paprika, 1 teaspoon dried oregano, 1 teaspoon granulated sugar and 1 teaspoon crushed red pepper flakes if you want heat.
Put the cold ground pork in a large bowl or the mixer bowl, sprinkle the spice mix over it, then pour in 1/4 cup cold water. Mix with your hands or use the paddle on low until the mixture becomes tacky and holds together, about 1 to 2 minutes. Dont overwork it or it gets tough.
Do a quick taste test: pinch off a small patty, fry it in a skillet until cooked through and taste. Adjust salt or heat if needed, then mix in the adjustment quickly and chill again for a few minutes.
If you’re using natural hog casings (about 10 to 12 feet) soak them in warm water for 30 minutes, then run water through them to rinse the salt out. Keep them in a bowl of water while you set up the stuffer or funnel.
Fit a casing onto your stuffer or a funnel, tie a small knot at the far end, and slide the casing on. Fill slowly, keeping pressure steady, and work out air pockets by pricking them with a sterile needle or squeezing them along. Dont overstuff; you want a little give. Twist into links every 4 to 5 inches or leave in one long tube.
To cook safely, simmer or poach links in water just below a boil until internal temperature reaches 160 F (71 C), about 15 to 20 minutes depending on size. Then brown them in a hot skillet or on a grill for color. Or you can grill or pan fry from raw but monitor temps closely.
Storage and hacks: refrigerate up to 3 days or freeze for 3 months. If you dont have casings just form patties or roll logs in plastic wrap and chill. Keep everything cold, toast the fennel for better flavor, and the cold water helps the meat bind, thats the trick to a juicy sausage.

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.