Italian Style Sausage Recipe

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Most Helpful Positive Review

Dec 09, 2003

This was great! I did not have any anise, so I substituted fennel seed- and left it whole. Very tasty! A bit too salty for our taste, next time I'll just reduce the amount.

—THEAUNT708

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Most Helpful Critical Review

Jul 14, 2003

Very good but would add fennel seed next time and bit of oil to moisten. I froze patties and cooked when needed.

—IRENEBUE

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90 Ratings

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Sep 14, 2006

Absolutely wonderful. I used my own ground pork shoulder because it has an excellent fat to meat ratio that keeps the sausage moist without coming out greasy. Mix it up and put in the fridge overnight before either freezing or cooking so the flavors can mingle. I no longer buy store made sausage as I think this tastes much more superior than what is in the stores.

—VORCHA

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Dec 28, 2003

This is a very tasty sausage. I don't care for anise and substituted fennel seed. Since we had butchered a whole hog, I had the butcher prepare the fresh ground pork, and I made 10 lbs. of this recipe and froze it. Thanks, Lee, for this recipe and the one for breakfast sausage.

—MRSPOLLY

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Aug 09, 2011

To make this a little lighter (and maybe a little more cost effective, depending on how great your shopping skills are), you can substitute ground chicken or turkey for the ground pork and still have it come out tasting like italian sausage. This is one of my favorite go-to recipes for when I'm making breakfast sausage. Even my ground turkey/chicken hating husband loves this recipe. For a sweeter sausage flavor, I like to add either a tablespoon or so of brown sugar or maple syrup.

—Sarah Jo

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May 24, 2010

Oh please people. splurge now and then, use the pork, you know, the other white meat? forget the turkey. this is sausage, to be savoured and tasted and enjoyed. use turkey for your burgers, but not for sausage for pizzas and meatballs. Have we forgotten that lean pork is as healthy as turkey? Loved this recipe, and I make a lot of sausage and smoke it too. Good job. Makes a great Sausage and Eggs breakfast to. I can really appreciate the after much experimentation. been there, done that. but that is what we good cooks do. lol. try and try til we get it right, and someone will change it, but that is ok, we are happy with what we got. Keep submitting Lee. Good recipe. I like it.

—COUNTRYRAY

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Mar 10, 2006

This turned out very well. I used 3 lbs. of lean ground turkey and doubled the spices except for the anise seed, since I didn't have any. I can't wait to use it in all my favorite sausage recipes. I've been looking for a good recipe to make turkey sausage with and this fit the bill. Next time I may add more spice.;)

—BREATHE_IN_DREAMS

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Apr 30, 2005

This sausage is EXCELLENT and SO much healthier than commercial brands. I used 1-1/2 lbs. of regular ground turkey, and all the spices required for the 2 lbs. of pork, except that I cut the salt down to 1/2 tsp. and subbed 1/4 tsp. anise extract for the seeds. It made enough sausage topping for 2 large pizzas. VERY, VERY GOOD.

—COOKER476

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Nutrition

Calories
314 kcal
16%

Carbohydrates
0.9 g
< 1%

Cholesterol
98 mg
33%

Fat
21.8 g
34%

Fiber
0.4 g
2%

Protein
27 g
54%

Sodium
852 mg
34%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Italian Style Sausage

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 314
Calories from Fat: 196

% Daily Value *
Total Fat 21.8g 34 %
Saturated Fat 8.1g 40 %
Cholesterol 98mg 33 %
Sodium 852mg 34 %
Potassium 403mg 11 %
Total Carbohydrates 0.9g < 1 %
Dietary Fiber 0.4g 2 %
Protein 27g 54 %
** Sugars 0.1g
Vitamin A 3 %
Vitamin C 2 %
Calcium 4 %
Iron 18 %
** Thiamin 74 %
Niacin 78 %
Vitamin B6 27 %
Magnesium 10 %
Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.