Hot Italian Sausage
- Total Time
- About 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound coarsely ground pork shoulder, not too lean
- 1teaspoon salt
- 1teaspoon crushed fennel seeds
- ½teaspoon hot red pepper flakes, or more to taste
- 1tablespoon mild paprika
- 3garlic cloves, minced
Nutritional analysis per serving (6 servings)
185 calories; 14 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 1 gram carbohydrates; 1 gram dietary fiber; 0 grams sugars; 13 grams protein; 183 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
Put the pork in a bowl and add all remaining ingredients. Mix well to distribute the seasoning evenly throughout the meat.
- Step 2
Cover and refrigerate for up to 3 days, or freeze for future use.
Private Notes
Comments
Add crushed whole coriander, and dried oregano, black pepper, and twice the salt.
Add fresh pork belly to increase fat.
So easy and so much better than anything you can get at your average grocery store....and without the long list of scary-sounding ingredients. I doubled the recipe and froze most of it in quarter pound increments in sandwich bags inside a freezer bag. It's great to have on hand for all of those recipes that call for a couple of links with the casing removed.
My grandmother always used 1 teaspoon of salt per pound of meat, but I have reduced the salt by one third, similar to the 30% cut recommended by Reno Domenico below, and my sausage is praised by all. I also add a splash of wine; white, red, vermouth, marsala, sherry, whatever is open. I remember Grandma pouring in a glug of anisette or whiskey!
Great easy recipe! I buy my ground pork from a local source and cannot always get it as hot Italian sausage. Easy to make to add to any recipe I’m making.
This is really delicious and I only used ground Turkey. I can’t imagine how good it would be following the recipe as directed.
Made this with impossible ground beef. Swapped fresh, minced garlic for granulated, and added some onion powder too. To cook, sautéed with olive oil in a pan.