Recipe by michellegambel
"This is a very versatile Italian sausage which can be used in many different ways. You can take it from mild to hot and it's very easy to use. There are also different options for type of meat to use, like ground chuck or ground turkey (do not use ground beef). If using ground turkey, you'll have to coat your skillet with a little olive or veggie oil before cooking as it has very little fat and will stick to skillet."
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red wine vinegar
freshly cracked black pepper
1 1/4 tablespoons
crushed red pepper flakes, or to taste
ground fennel seed
Very easy to make and the spices are just right. I used all pork the first time and made pattys with a burger press (about 14 pattys). Hubby loves this recipe, but since he is a hunter, he is looking forward to a venison version, so stay tuned for the update. His gun is ready and waiting! Thanks Michellegambel, I love the spice combination you developed! :-)
I didn't care for this recipe. The basil is overpowering. I would however, increase the brown sugar, thyme and oregano. I used the auto adjust button to reduce the recipe to 4 serving sizes to accommodate the 1 lb of pork I had to use, and those ingredients translated down to just a pinch each, not enough to make a difference in the recipe, whether for the original serving size or not.
Absolutely fabulous. Best sweet italian sausage I've ever had! I made only one change and that was using just a pinch of salt, instead of a whole tablespoon. Thank you so much for sharing your recipe. Next time I make this, I might try this with half ground turkey to see if I can't make it a little healthier. EXCELLENT!
This is awesome! I'll never buy premade Italian Sausage again. I left out the brown sugar - don't know if I missed it or not but I take out processed sugars of all my recipes. I did however, put raw honey in as a replacement (don't measure how much). I also added a bit of olive oil to it while mixing just to make it a little more moist. It worked!
( GREAT SAUSAGE )This sausage recipe is better tha any meat market in upstate NY. I started with a 7Lb. pork but and cut it into 2"x2" cubes with the fat , Put it into (2) 1 gal. zipper bags. The first bag I made mild . Bag #2 I added 2 Jalipenos diced up small. Put all your ingredients into each bag , zip and mix well to coat all sides of meat. Refrigerate , run through meat grinder with the fine grind blade and a casing attachment. Easy as that...
Perfect! After seeing this recipe I found some ground pork on sale at the store and so I had to try this recipe. It came out really well. Tasted just like Italian Sausage! I didn't have any ground fennel so I just used fennel seed. I think I used about a tablespoon but I didn't really measure that part. I used kosher salt, and 1 1/2 t of red pepper flakes. And I completely forgot the brown sugar, didn't seem to affect it at all. And to test it out I used the first pound in one of our family favorite recipe. Passed the test :) Thank you for this recipe.
I love making my own sausage because you're really in control of what goes into the food, and especially with sausage commercial products which are full of sodium and msg making pork, a relatively healthy meat into a heart attack waiting to happen. As for this recipe my husband is in love with it! I only had a pound of pork so I went ahead put all the spices called for in the recipe in a spice grinder to blend them evenly, makes about 7 tablespoons, put a third of that into the pound of pork, cooked it off and used in Lasagna Rollotini. Soooo good, even if I would let my husband go back to commercial sausage he wouldn't in a million years. Thanks so much for the recipe.
what i did with this was use the 3 pounds pork and added 3 pounds of bear doubled the spices and as you see i give it 5 stars next time it will be with deer i would not change anything about this recipes for me it was perfect thanks for posting it
* Percent Daily Values are based on a 2,000 calorie diet.
Homemade Sweet Italian Sausage (Mild or Hot)
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 148
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