Best Homemade Bulk Italian Sausage Chicago Style Recipes

HOMEMADE ITALIAN SAUSAGE

Homemade Italian Sausage image

Italian Sausage is perfectly seasoned & so flavorful. Toss into soups, stews, or pasta sauce for a delicious addition!

Provided by Holly Nilsson

Categories Pork

Time 4h15m

Number Of Ingredients 11

Ingredients

1 pound ground pork (or beef or turkey)
1 teaspoons dried parsley
1 teaspoons paprika
½ teaspoon Kosher salt
½ teaspoon dried oregano
½ teaspoon fennel seeds (or ½ teaspoon ground fennel)
½ teaspoon garlic powder
¼ teaspoon dried rosemary (crushed)
⅛ teaspoon black pepper
⅛ teaspoon dried thyme
⅛ teaspoon red pepper flakes (or to taste)

Steps:

Combine all ingredients in a large bowl and mix well.
Cover & refrigerate at least 4 hours or up to 24 hours.
Cook in a skillet until no pink remains.

Nutrition Facts : ServingSize 0.25 of recipe, Calories 303 kcal, Carbohydrate 1 g, Protein 19 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 82 mg, Sodium 356 mg, Fiber 1 g, Sugar 1 g

ITALIAN SAUSAGE RECIPE

Italian Sausage Recipe image

This homemade Italian sausage recipe not only enables you to maintain full control over the quality of your sausage, it also tastes WAY better than store-bought! It's super easy to make and you can double our triple the recipe and freeze it so you always have sausage on hand!

Provided by Kimberly Killebrew

Categories Ingredient

Time 15m

Number Of Ingredients 16

Ingredients

1 pound freshly ground well-marbled pork butt*
OR pre-packaged ground pork*
*can substitute ground chicken, turkey or meat of choice
1 tablespoon finely minced garlic
1 tablespoon finely chopped fresh parsley
1 tablespoon red wine
1 tablespoon sweet Hungarian paprika
2 teaspoons salt
1 1/2 teaspoons coarsely cracked black peppercorns ((toast in a dry skillet for a minute or two until fragrant for maximum flavor))
1 teaspoon coarsely cracked fennel seeds ((toast in a dry skillet for a minute or two until fragrant for maximum flavor))
1 teaspoon onion powder
1/2 teaspoon red pepper flakes ((omit if you want a mild sausage))
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 teaspoon dried oregano
1/4 teaspoon dried ground sage

Steps:

Place the ground meat in a bowl and add all remaining ingredients. Use your hands or a stand mixer paddle attachment to thoroughly combine the ingredients. Wrap and chill for at least 6 hours before using, preferably overnight for best flavor.The sausage will keep in the fridge for 3 days or can be frozen, well wrapped, for up to 3 months. Makes 1 pound of ground sausage.

Nutrition Facts : ServingSize 2 ounces, Calories 85 kcal, Carbohydrate 2 g, Protein 11 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 34 mg, Sodium 767 mg, Fiber 1 g, Sugar 1 g

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