Best 2 Italian Style Pork Sausage Recipes

Italian-style pork sausage, also known as salsiccia Italiana, is a versatile and flavorful ingredient used in various Italian dishes. Made from ground pork and seasoned with a blend of herbs and spices, it adds an authentic Italian touch to any recipe. If you're searching for the best Italian-style pork sausage recipe that captures the essence of traditional Italian cuisine, look no further. This article will guide you through the process of selecting the finest ingredients, preparing the sausage mixture, and cooking it to perfection. Whether you prefer a sweet or spicy sausage, this article has a recipe for you. So, get ready to tantalize your taste buds with a homemade Italian-style pork sausage that will impress your family and friends.

Let's cook with our recipes!

SEASONING FOR GROUND PORK (ITALIAN-STYLE SAUSAGE)

Seasoning for Ground Pork (Italian-Style Sausage) image

This recipe is to be used in place of Italian sausages without the casings, the amount of spice blend is good for 2 pounds of ground pork, I most always add in an a small onion and 2 tablespoons fresh garlic to the pork mixture in place of the dried, you might want to adjust the seasonings to suit taste, and for spicy add in 1-2 teaspoons crushed chili flakes or to taste --- if desired you may cover and refrigerate the uncooked pork mixture overnight to blend the flavors even more!

Provided by Kittencalrecipezazz

Categories Pork

Time 5m

Yield 2 pounds pork

Number Of Ingredients 9

Ingredients

1 teaspoon black pepper
2 teaspoons dried parsley
1 1/2 teaspoons dried Italian seasoning
1 teaspoon garlic powder (you can use 2 tablespoons fresh garlic in place of the powder)
1/8 teaspoon dried red pepper flakes (can use more if desired)
3/4 teaspoon crushed anise seed (can use crushed dried fennel seeds)
1/2 teaspoon paprika
1 teaspoon minced dried onion
2 teaspoons salt

Steps:

Add this mix to 2 pounds ground pork and brown meat in a skillet for about 10-12 minutes or until the pork is well browned.
Use in recipes that require Italian sausages removed from casings.

ITALIAN-STYLE PORK SAUSAGE

Italian-Style Pork Sausage image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Yield Makes about 3 pounds

Number Of Ingredients 10

Ingredients

2 tablespoons fennel seeds
3 tablespoons ground fennel
1 tablespoon fine sea salt
1 tablespoon freshly ground black pepper
1 tablespoon sugar
1/4 teaspoon ground anise or nutmeg
2 teaspoons crushed red-pepper flakes (optional)
1/4 teaspoon cayenne pepper (optional)
3 pounds pork butt, cut into 1-inch-wide strips and chilled to 26 to 28 degrees, or ground pork butt
Enough hog casings for 3 pounds of sausage, rinsed and patted dry

Steps:

In a small skillet, toast fennel seeds over high heat, shaking the pan to keep seeds from burning, until fragrant, about 1 minute. Transfer seeds to a bowl. Add ground fennel, salt, black pepper, sugar, and nutmeg or anise. If making hot sausages, add red-pepper flakes and cayenne pepper as well. Stir to combine. Set seasoning blend aside.
If you are grinding your own sausage, fit meat grinder with a 1/2-inch die (or the larger of the two dies, if using a grinder with only two sizes). Pass meat through grinder into a large bowl. Meanwhile, mix seasoning blend with 1 1/2 ounces water. Sprinkle seasoning blend over meat and toss gently with hands to distribute evenly. Pass meat through grinder a second time, using the same die. (If using preground meat, gently toss with seasoning.) Cover bowl and refrigerate until ready to stuff sausages.
Transfer meat to a sausage stuffer or stand mixer fitted with a sausage stuffing attachment and plastic stuffing tube. Put a baking sheet or bowl below stuffing tube to catch sausages as they are stuffed.
Carefully slide the casing onto stuffing tube. Leave about 3 inches of casing hanging off end of tube. Begin cranking sausage meat into casing, guiding stuffed sausage with one hand to keep meat moving consistently through casing so sausages are neither overstuffed nor understuffed. As casing is stuffed, curl sausage into a coil.
When all sausage has been stuffed, slide remaining casing off tube and tie a knot at both ends as close to the meat as possible. Twist sausages several times to create links every 4 inches, alternating the direction you twist. Store in a resealable bag and cook within 1 week of making, or freeze up to 3 months.

Tips:

Choose the right pork: Use a pork shoulder or butt roast with a good amount of fat for the best flavor.
Grind the pork yourself: This will give you more control over the texture of the sausage.
Use a variety of spices: Italian sausage typically includes fennel, garlic, paprika, and red pepper flakes, but you can also add other spices to your taste.
Don't overmix the sausage: Overmixing can make the sausage tough.
Let the sausage rest before cooking: This will help the flavors to develop.
Cook the sausage over medium heat: This will help to prevent the sausage from drying out.
Serve the sausage with your favorite sides: Italian sausage can be served with pasta, polenta, or vegetables.

Conclusion:

Italian sausage is a delicious and versatile ingredient that can be used in a variety of dishes. By following these tips, you can make your own Italian sausage at home that is just as good as anything you can buy at the store. So next time you're looking for a flavorful and easy-to-make meal, give Italian sausage a try.