My Family's HOMEMADE Italian Sausage Recipe
Learn how to make the best authentic, flavorful homemade Italian sausage recipe from scratch that is simple to cook and delicious. You will love the flavors in this sausage and the satisfaction of making it at home.
Italian sausage is ground pork often flavored with garlic and fennel seed. It comes in two different styles, sweet or hot. Hot Italian sausage usually is flavored with spicy red pepper, while the sweet version has no pepper in it. In addition, Italian sausage is a very popular pizza topping in coarse loose chunks or sliced links.
Every holiday we celebrate seems to have Italian sausage as one of the items served. Whether in a sauce or grilled and served on a bun, it’s a very popular cased protein. My recipe is a balanced approach to the sweet and hot version with ingredients that complement each other and provide a lot of flavors.
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Ingredients for this recipe:
• 15 to 18 feet natural hog casing
• 9 pounds bone-in pork shoulder
• 2 tablespoons fennel seeds
• 2 teaspoons coriander seeds
• 1 tablespoon dry basil
• 1 tablespoon dry oregano
• ½ teaspoon ground nutmeg
• 1 teaspoon red pepper flakes
• 3 tablespoons sea salt
• 2 teaspoons black pepper
• 1 tablespoon Paprika
• 2 tablespoons grated garlic
• Zest of 1 orange
• 1/2 cup white wine
• 1/3 cup chopped Parsley
• 1 1/2 cups crushed shaved ice
Recipe: Italian Sausage, Pepper & Onion Skillet
Dinner in a skillet means easy prep, colorful and full of flavor.
Recipe:
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Italian Sausage Spaghetti - Food Wishes
There are basically three ways you can do Italian sausage and spaghetti. Two of those ways are very popular, and perfectly acceptable. This recipe features the much lesser known third method, which I feel is vastly superior in both taste and texture. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about this Italian Sausage Spaghetti recipe, follow this link:
You can also find more of Chef John’s content on Allrecipes:
ITALIAN GRANDMA MAKES POLENTA | How to Make Polenta | Italian Polenta Recipe
Polenta is a hearty, classic Northern Italian style dish. This is my Nonna's version, made using cornmeal only and topped with a hearty sausage ragu. It is bold and rich in flavour and was traditionally served spread onto the middle of the table so everyone could dig in and get their portion. This is sure to be your new favourite topping the next time you serve up polenta. (Did you know its also gluten free?)
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POLENTA RECIPE
INGREDIENTS:
Extra virgin olive oil
½ onion (diced into small pieces)
½ carrot (diced into small pieces)
4 x pork and fennel sausages (remove skin from 2 of them)
2 x pork ribs
500g/16oz pork mince
250g - 1.4cups cornmeal (or one packet of ready-made polenta mix)
1lt - 4cups water
Parmesan
Rock salt
Fine salt
METHOD:
1. For this Italian polenta recipe, add a generous amount of extra virgin olive oil to a small pot, the add carrot and put it on the stove at a low-medium heat.
2. Leave it to fry for a minute or so before you add a whole pork sausage and two pork ribs to the pot, along with 500g of pork mince.
3. Mix the mince through so that it starts to brown and add some more EVOO to help it cook. Stir everything through to make sure it is cooked and ready to be added to the cornmeal polenta.
4. Then, add a pinch of salt, stir through and add 500ml of fresh tomato sauce.
5. To sweeten the taste of the sauce, add a touch of rock salt, and leave to simmer and cook through for at least an hour.
6. Now, it’s time to prepare the sausage you will add to the Italian cornmeal polenta (and it will also be used on top). Getting your medium size frypan, add some EVOO and place 3 more Italian sausages inside, breaking them up using a fork, by squashing and pressing them forward. They are to be enjoyed in pieces, not whole.
7. Cook this on a low-medium heat until well browned, adding 100g of veal mince and a pinch of salt. Mix this through and ensure it is well browned by moving the meat around with a wooden spoon.
8. Put a large pot on the stove, filling it with 1L of water. Leave it to heat up – but don’t boil it!
9. Add a pinch of rock salt to the water once it starts to heat and with the wooden spoon in one hand, get cornmeal in the other and slowly drop it into the water, while mixing it through with the spoon.
10. Don’t put all of the cornmeal in the polenta at once! You will see it start to grow in the water and eventually thicken, but the key is mix, mix mix!
NONNA IGEA’S TIP: If you are using instant polenta (from a packet), make sure you read the cooking instructions carefully, adding the right amount of water and leaving it to cook for the time specified.
11. Using a ladle, pour a portion of the sauce you prepared earlier, into the cornmeal polenta, and mix it through. At the same time add half of the sausage mince you also prepared and stir it in.
12. Keep stirring the polenta until it is a thick consistency and it should start to bubble.
13. Be careful not to undercook your polenta or it will be runny and not set!
TO SERVE:
Get a small amount of sugo, and put it onto a flat plate, then add a sprinkle of parmesan cheese on top. Next, pour the polenta on top of the sugo, spreading it out and adding more delicious sugo on top with a light sprinkle of sausage mince left from earlier! Sprinkle more parmesan cheese on top, and add the sausage mince on top that was prepared earlier.
E ora si mangia, Vincenzo’s Plate…Enjoy!
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Episode #27 - Italian Sausages with Italian Grandmother Nonna Paolone and Nonno Jerry Paolone
In Episode #27 we got Nonno Paolone teaching us how to make homemade Italian Sausages. These sausages can be either cured in your Cantina or frozen. If you are like us, living in Southern California where we do not have catina's you can see Nonno's Sausage Maker Curing Cabinet. Nonno loves making sausages and he is always so proud to share with his family and friends. Watch to get the step by step instructions... One important ingredient that both Nonna and Nonno always adds to their recipes is cooking with their hearts. So, be sure when you make this you do it with all your heart. Enjoy!
Nonno Jerry Paolone is the CEO and Founder of MagnaFlow Performance Exhaust. To learn more about MagnaFlow visit magnaflow.com
#HomemadeSausages #ItalianSausages #Magnaflow #JerryPaolone #Paolonefamily #NonnaPaolone #ItalianRecipes #ClubCastropignano #ItalianRecipe #Castropignano #hashatit
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INGREDIENTS:
13 Pounds of Boneless Pork Shoulder meat (Grounded)
(*If you don’t have a meat grinder you can have your butcher grind the meat for you.)
3 Teaspoon of Fennel Seeds
3 Teaspoon of Red Hot Chili Peppers
13 Teaspoon of Salt
Black Pepper
½ Cup of Wine (White or Red Wine)
½ Teaspoon Paprika
ACCESSORIES:
- Sausage Casing
- Needle
- Rope
- Weston Butcher Series #8 Molino Electrico Meat Grinder and Sausage Maker.
- Food Saver Home Vacuum Packaging System
One Pan Italian Sausage and Peppers in 30 Minutes
Looking for a quick and easy Italian-inspired meal? Look no further than this One Pan Italian Sausage with Peppers recipe! In just 30 minutes, you can have a flavorful and satisfying meal on the table.
This recipe features juicy Italian sausage, colorful bell peppers, and a blend of aromatic herbs and spices. All cooked together in one pan, the flavors meld together perfectly for a dish that's sure to become a new favorite.
Whether you're looking for a weeknight dinner or a weekend meal to share with friends and family, this One Pan Italian Sausage with Peppers recipe is sure to impress. So grab your ingredients and get cooking!
For the recipe, visit:
Video Chapters:
0:00 Introduction
0:22 Preparing the sausages
0:36 Frying the sausages
0:59 Adding in the onions and peppers
1:19 The garlic
1:40 The tomato paste
1:55 Adding the seasoning
2:24 The diced tomatoes
2:46 Conclusion
Ingredients:
4 large Italian sausages, chopped into bit size chunks
1 tablespoon Olive oil for cooking
1 medium green bell pepper, sliced
1 medium red bell pepper, sliced
1 medium onion, sliced
4 cloves chopped garlic
2 teaspoons Italian seasoning
1 teaspoon salt
1 teaspoon ground black pepper
1⁄2 teaspoon chili flakes
1 tablespoon tomato paste
1 medium can of diced tomatoes (I use olive and garlic, but use the tomatoes of your choice.)
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Music: Epidemic Sound
Licence Valid May 2023