Hot Italian Sausage

Ignite your taste buds with this homemade Hot Italian Sausage recipe, a flavorful blend of ground pork, aromatic spices, and a touch of heat. Bursting with fennel seeds, paprika, crushed red pepper flakes, and herbs like oregano and basil, this sausage delivers authentic Italian-inspired flavors in every bite. Perfectly customizable, you can shape it into sausage patties, cook it loose, or craft traditional links using hog casings. Whether grilled, pan-fried, or incorporated into hearty recipes like pasta or pizza, this sausage is a standout addition to any meal. With an easy prep process and a short marination time to meld the spices, you’ll have a versatile protein option ready to impress your family and guests. Ideal for meal prepping, this recipe also freezes beautifully for future convenience. Spice up your cooking repertoire with this bold and savory Hot Italian Sausage!

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 6

Ingredients

• 2 lbs Ground pork (preferably 80% lean, 20% fat)
• 1 tbsp Fennel seeds
• 2 tsp Paprika
• 1.5 tsp Crushed red pepper flakes
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 tsp Dried oregano
• 1 tsp Dried basil
• 1 tsp Salt
• 0.5 tsp Ground black pepper
• 0.25 tsp Cayenne pepper (optional, for extra heat)
• 1 tbsp White vinegar
• 2 tbsp Ice-cold water
• 1 package Natural hog casings (optional, if making link sausages)

Directions

Step 1

In a large mixing bowl, combine the ground pork with all the spices: fennel seeds, paprika, crushed red pepper flakes, garlic powder, onion powder, dried oregano, dried basil, salt, ground black pepper, and cayenne pepper.

Step 2

Add the white vinegar and ice-cold water to the pork mixture. Using your hands, mix everything thoroughly until the spices are evenly distributed throughout the meat.

Step 3

Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld. For best results, refrigerate overnight.

Step 4

If making link sausages: Soak the hog casings in warm water according to the package instructions. Rinse them thoroughly under cold running water.

Step 5

Fit a sausage stuffer or a stand mixer with a sausage attachment, and carefully fill the casings with the sausage mixture. Be mindful not to overstuff the casings to prevent them from bursting. Twist into 4- to 5-inch links as you go.

Step 6

If cooking immediately, heat a skillet or grill pan over medium heat. For sausage patties or loose sausage, form the mixture into desired shapes. For links, cook them whole. Cook the sausage for 4-5 minutes per side or until the internal temperature reaches 160°F (71°C).

Step 7

If freezing: Store the uncooked sausage mixture in an airtight container or freezer bag, or freeze the shaped links. Use within 3 months for best quality.

Step 8

Serve hot Italian sausage as desired: in sandwiches, pasta dishes, on pizza, or alongside your favorite sides.

Nutrition Facts

Serving size	1227.4 grams (1227.4g)

Amount per serving	% Daily Value*
Calories	2893

Total Fat 224.00g	287%
Saturated Fat 76.90g	385%
Polyunsaturated Fat NaNg
Cholesterol 767mg	256%
Sodium 3686mg	160%
Total Carbohydrate 12.10g	4%
Dietary Fiber 5.70g	20%
Total Sugars 0.70g
Protein 205.30g	411%

Vitamin D 0IU	0%
Calcium 306mg	24%
Iron 12mg	67%
Potassium 2599mg	55%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.9%

Protein: 28.5%

Carbs: 1.7%