Chicago-Style Italian Sausage
Published March 22, 2023
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon whole dried fennel seeds
- 1pound ground pork shoulder
- 4medium garlic cloves, finely minced
- 7grams salt (about 2 teaspoons Diamond Crystal kosher salt, 1½ teaspoons Morton’s coarse kosher salt or 1 teaspoon table salt)
- 2teaspoons garlic powder
- 2teaspoons dried oregano
- 1teaspoon dried marjoram
- ½teaspoon ground black pepper
- Large pinch of red-pepper flakes
Nutritional analysis per serving (6 servings)
190 calories; 14 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 14 grams protein; 187 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the sausage: Heat the fennel seeds in a dry skillet over medium heat, stirring frequently, until lightly toasted and very aromatic. Transfer to a mortar and pestle or spice grinder and lightly crush.
- Step 2
Combine the pork, fresh garlic, salt, garlic powder, oregano, marjoram, black pepper, pepper flakes, and toasted fennel in a large bowl. Knead aggressively with your hands until the mixture turns tacky and leaves a film behind on the bowl, a couple of minutes. (Alternatively, make the sausage in a stand mixer fitted with a paddle attachment. Knead the mixture at low speed until it forms a film on the inside of the bowl as instructed in Step 2.) Transfer to a sealed container and store in the refrigerator for up to 1 week until ready to use. You will have enough for 2 pizzas.
Private Notes
Comments
Pork turns quickly, I wouldn’t keep for a week in the fridge. Portion out and freeze what you won’t use in a day.
My father, a Chicago Italian with a mother born in Italy, said NEVER put garlic in your Italian sausage. We always used fennel, salt, black pepper and red pepper flakes - nothing else. We ground pork shoulder (multiples sometimes) and kneaded it for quite a while in a big stainless bowl until it got that sticky texture adding a few dribbles of ice water to assist the mix. The rest of the process was pretty much the same. Relatives conveniently stopped by to get a share!
@Rachael Kenji has mentioned in previous pork sausage recipes that you can use store-bought ground pork. You need a good fat ratio in pork sausage, something like 80% lean at most. I imagine store-bought ground pork varies in fat content from store to store, so some experimentation may be necessary. When I make his Food Lab sausage, I grind a pork shoulder and add some pork belly for extra fat. There's a big difference in taste and feel with the extra fat.
Excellent sausage recipe. I used store bought ground Duroc pork and made small changes. For a half batch, I added 1 TB of red wine, reduced the salt to half tsp, and used a scant 1/4 tsp chili flake. It was definitely salty enough and only a little spicy. I let it rest for 6 hours, but overnight would be even better. Great on our pizza and also in stuffed poblanos with beans, onions and cheddar.
I love this recipe. I make a vegan version with Mushrooms. I cook them ahead of time so that they are not wet in the pizza.
It's easier to just get sausage and add chopped fennel seed to it. I like Johnsonville sausage.
Of course you are right, but for me the point of making sausage at home is what is does not have in it, which in the case of Johnsonville is: dextrose, corn syrup, BHA, 'natural' flavors instead of actual herbs, and propyl gallate.