Best 2 Homemade Bulk Italian Sausage Chicago Style Recipes

Chicago-style homemade bulk Italian sausage is a delicious and versatile meat that can be used in a variety of dishes, from pasta sauces to pizzas to sandwiches. It is made with a combination of ground pork, beef, and veal, along with a variety of seasonings, including garlic, fennel, and paprika. The sausage is then cooked until well-browned and seasoned to perfection. While there are many different recipes for Chicago-style homemade bulk Italian sausage, they all share a few common ingredients and techniques. In this article, we will provide you with a detailed guide on how to make your own delicious Chicago-style homemade bulk Italian sausage.

Here are our top 2 tried and tested recipes!

HOMEMADE ITALIAN SAUSAGE

Homemade Italian Sausage image

One of my earliest and most vivid food memories was when my uncle Bill would make his famous dried Italian sausage every Christmas Eve. They'd be fried after Midnight Mass and served on bread with roasted red peppers. This fresh version was inspired by those. If you can manage not to eat them right away, letting them dry for a day or two really deepens the flavor, and firms up the texture as well, in true Uncle Billy fashion.

Provided by Chef John

Categories World Cuisine Recipes European Italian

Time P1DT9h30m

Yield 8

Number Of Ingredients 16

Ingredients

3 pounds pork shoulder
4 cloves garlic
1 ounce kosher salt, divided
2 tablespoons whole fennel seeds, toasted
1 teaspoon anise seed
2 teaspoons freshly ground black pepper
2 teaspoons red pepper flakes
1 teaspoon ground cayenne pepper
1 teaspoon dried oregano
1 teaspoon dried marjoram
½ teaspoon ground coriander
½ teaspoon ground mustard
¼ teaspoon ground allspice berries
1 tablespoon white sugar
2 tablespoons cold water
sausage casing, soaked in water until soft

Steps:

Cut pork shoulder into cubes. Place in a bowl and refrigerate while preparing the other ingredients.
Grind garlic with a pinch of salt in a mortar to make a paste. Add fennel, anise, and black pepper. Bruise spices lightly with a pestle to release the flavors. Add red pepper flakes, cayenne pepper, oregano, marjoram, coriander, mustard, allspice, sugar, and a splash of water. Stir to combine.
Add the spice paste to the pork cubes. Mix thoroughly by hand. Add the remaining salt. Cover and refrigerate until flavors meld, 8 hours to overnight.
Process the cold pork through a meat grinder on the slowest speed.
Push a casing onto the stuffing tube of your meat grinder. Feed the sausage meat through the filling tray. Run the meat through the casing on the slowest speed until all the casing is used up. Tie casing at the end into a knot. Pinch and twist the meat to create links if desired.
Place sausage onto a wire rack set over a sheet pan. Refrigerate uncovered for 24 hours.
Preheat a charcoal grill for medium heat. Separate the links and grill them until browned, about 5 minutes per side.

Nutrition Facts : Calories 194.4 calories, Carbohydrate 4.2 g, Cholesterol 74.4 mg, Fat 10.4 g, Fiber 1.3 g, Protein 20.4 g, SaturatedFat 3.8 g, Sodium 1464.5 mg, Sugar 1.7 g

HOMEMADE BULK ITALIAN SAUSAGE, CHICAGO STYLE

Homemade Bulk Italian Sausage, Chicago Style image

After having lived in Chicago for over 25 years, I crave Italian sausage and of course it is not available in Denmark, so I have adapted this recipe from one I found on grouprecipes.com. This is excellent to use on deep dish Chicago style pizzas and it also freezes well.

Provided by Dan-Amer 1

Categories Pork

Time 15m

Yield 3 pizzas, 3 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 teaspoons salt
3 1/2 teaspoons paprika
2/3 teaspoon garlic powder
2/3 teaspoon fennel seed
1 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
1/2 teaspoon oregano
1/2 teaspoon sage
1/2 teaspoon basil
1/2 teaspoon thyme
1 lb ground lean pork

Steps:

Blend together all of the ingredients with the exception of the ground pork until they are thoroughly and uniformly mixed.
With your clean hands blend the mixture of seasonings into the ground pork until it is well and uniformly blended inches
Place the sausage in the refrigerator overnight in a covered container so that the flavors can blend before use.
When I make I usually use 1/3 of it rather quickly on a deep dish pizza and freeze the rest for later use.

Nutrition Facts : Calories 412.8, Fat 32.6, SaturatedFat 12, Cholesterol 109.1, Sodium 1250.4, Carbohydrate 2.9, Fiber 1.5, Sugar 0.3, Protein 26.2

Tips:

For authentic Chicago-style Italian sausage, use a combination of pork shoulder and beef chuck.
Grind the meat coarsely to give the sausage a hearty texture.
Season the sausage generously with garlic, fennel seeds, and red pepper flakes.
Use a meat stuffer to fill the sausage casings evenly.
Prick the sausage casings with a fork to prevent them from bursting during cooking.
Cook the sausage over medium heat until it is browned and cooked through.
Serve the sausage with your favorite toppings, such as peppers and onions, or on a bun with mustard and relish.

Conclusion:

Homemade bulk Italian sausage is a delicious and versatile ingredient that can be used in a variety of dishes. Whether you are making a classic Chicago-style Italian beef sandwich or a hearty pasta sauce, this sausage is sure to please. With a little planning and effort, you can easily make your own bulk Italian sausage at home. So next time you are looking for a flavorful and satisfying meal, give this recipe a try!