How to Make Italian Sausage

Easy Italian Sausage

You’re going to love learning How to Make Italian Sausage.  This is, of course, a sweet and spicy recipe that can be easily adjusted to your specific tastes and, most importantly, reveals the secret to actually making it taste like sausage instead of just seasoned ground pork.

The secret lies in 3 places:

1. First, the sausage has got to have a 2 to 1 ratio; 2 parts meat and 1 part Fat and in this particular case it’s 2 parts Pork Picnic Shoulder Muscle(which is very tender) and 1 part Bacon or Fat Back.  If you’re wondering what Fat Back is, it’s just exactly what it sounds like; the Fat in the back of the pig; which is where bacon is derived from anyway so why not just use bacon.  Plus, for me personally, I can’t get Fat Back where I live without ordering a minimum of 60 lbs and I’ll never make that much sausage.
2. The Second secret is the ingredients.  This means any kind of sausage you want to make, whether it be Breakfast, Italian, or Chorizo etc., will all depend on the ingredients, or seasonings, going into the 2 to 1 ratio.
3. The Third thing is all about the binder.  The binder is what fuses the meat and ingredients together and keeps them from falling apart.  I’ve also found that it’s a big part of the the seasoning which also effects the performance in the sausage when it cooks.

Example and Differences

Most Italian Sausage recipes add a red wine and vinegar combination as a binder, which is fine, but this creates a bitter taste so you have to compensate with a sweetener, like sugar.  But I have found that Corn Syrup works even better and I add Vegetable Shortening.  Why the Shortening?  It’s Fat. Cooking the sausage without it leaves the meat very dry.  It leaves an added quality to the sausage that improves the flavor and adds a moist tenderness to the meat when it’s done.

Keep this in mind, though: Wine and vinegar work as binders in sausage by using their acidity to denature meat proteins. This process creates a sticky texture that helps the meat mixture hold together, resulting in a cohesive sausage. They also add a subtle tangy flavor while acting as a “glue” to bind the fat and lean meat components. So you might want to experiment with both and find the flavor that works best for you.

If you’re interested in learning how to stuff sausage links, watch my video tutorials for my Chorizo, Beef Sticks or Boudin Recipes.

Recipes with Italian Sausage and Others

Bolognese Sauce, Egg Noodle Lasagna, Canoe Calzone, Stromboli Supreme, Basil Pasta with Sausage, Breakfast Sausage, Chicken Sausage Gumbo, Scotch Eggs, Killer Hash Browns with Sausage Gravy, Jambalaya with Shrimp & Andouille Sausage, Double Sausage & Egg McMuffin, Meatball Sub Sandwich, Armadillo Eggs, Amazing Chili, Grilled Meatloaf, Pizza Tacos, Zuppa Toscana.

Italian Sausage Ingredients:

• 2 lbs Pork Shoulder Cushion Meat – Tender cut for juicy sausage
• 1 lbs Bacon – Adds rich flavor and fat for moisture
• 6 Garlic Cloves – Finely chopped for a savory punch
• 1/4 cup Fresh Parsley – Chopped for a fresh, herbaceous touch
• 1 tbsp Fennel Seed – Classic flavor for authentic sausage
• 1 tbsp Italian Seasoning – A blend of herbs for Italian flair
• 1 tbsp Paprika – Adds color and a subtle smoky taste
• 1 tbsp Red Chili Flakes – For a spicy kick
• Salt and Pepper – To taste (approximately 1/2 tbsp each)

Binders

• 1/3 cup Corn Syrup – Adds a touch of sweetness and moisture
• 1/4 cup Vegetable Shortening – For richness and texture

Instructions

1. Prepare the Meat: Cut the pork shoulder cushion meat and bacon into smaller chunks for easier grinding.
2. Grind the Meat: Run the pork and bacon through a meat grinder using a coarse grind setting. This creates the base for your sausage.
3. Mix the Seasonings: In a large mixing bowl, combine the garlic, parsley, fennel seed, Italian seasoning, paprika, red chili flakes, salt, and pepper.
4. Combine Meat and Seasonings: Add the ground meat to the bowl with the seasonings. Mix everything thoroughly with your hands until well incorporated.
5. Add the Wet Ingredients: Pour in the corn syrup and add the vegetable shortening. Mix again to ensure everything is evenly distributed and the sausage mixture is moist.
6. Test the Flavor: Take a small portion of the mixture and cook it in a skillet. Taste it to adjust the seasoning if needed.
7. Form Sausages: Shape the mixture into patties, links, or leave it loose for other recipes.
8. Cook or Store: Cook immediately, refrigerate for up to three days, or freeze for longer storage.

Be sure to watch the short video tutorial and I will show you exactly how to make this Italian Sausage.

Recommended

Stand Mixer, Meat Grinder, Meat Grinder Attachments, Sausage Stuffer, Sausage Stuffer Attachments