ITALIAN SAUSAGE Recipe | Make Your Own

🍖 Recipe Tested - Scale based on your meat quantity 🍖
1# Ground PORK
2 Gloves Garlic Minced
1 Tbsp Red Wine Vinegar
1 Tsp Salt
1 Tsp Black Pepper
1.25 Tsp Parsley
1 Tbsp Minced Onion
1 Tsp Basil
1 Tsp Oregano
1.5 Tsp Fennel Seeds
1/2 Tsp Red Pepper Flakes
1 Tbsp Brown Sugar
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That 1870's Homestead
P.O. Box 179
Newport, MI 48166
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[KarlEBrand]

Most excellent! Having made sausage and trained by a German Sausage maker (my Dad), this is an outstanding recipe. There are hidden gems in here too, a little vinegar lowers the pH a bit, the complimentary seasoning hits the mark and you letting it rest for 24 hours let’s the flavors marry. Keeping it cold while mixing is key for shelf life too. (If kept fresh for a few days!) Wonderful all the way around! Also, if you want to, you can take the seasoning portion, add enough olive oil (or rendered pork fat) to moisten it and GENTLY HEAT IT to 165F, hold for 15’. Let it cool off. This sterilizes the spices and will knock down the bacteria while also helping develop and intensify the flavors. Great job!!
K

[MichaelRei]

It’s nice to see you guys hugging! It’s refreshing to see a couple that cares for each other after being together for so long.

[ILurvMarmite]

I find that incorporating the spices into the chopped meat and leaving it to marinate BEFORE you mince it, helps to distribute the spices better throughout the mixture, as they'll get passed through the mincer twice (first the larger holes then the finer holes).🙂

[wickedquailandpork]

Great minds think a like! We ground up some venison and pork fat into breakfast sausage today. Made the store bought stuff taste like trash! We also got butter, mozzarella and colby cheese done.

[chriswillcutt]

We split a locally grown hog last year and this will help me tremendously with the ground pork. "Good Job"

[sharonswisher]

I find that if I'm incorporating a few or more spices, to whisk them all together first then add to the meat. I'm definitely trying your recipe!

[Linda-kqef]

Oh it’s my favorite sausage, we buy from a butcher way out in the country, always the freshest. I make my meat for spaghetti half ground round and half Italian sausage, so good. Thank You for sharing I enjoyed this. Blessings to you both !!! ❤️❤️✝️💟

[christiansingle]

I was on your homepage looking at last years garden videos. I got back to the homepage and I saw Italian Sausage. I was like I don't remember ever seeing a video about Italian Sausage, and then I saw, 11 minutes ago. I was happy!!!

[ponshomeplace]

Being a dog lover myself we love hearing the puppy feet (nails) during your videos. Happy family and happy puppies. 🐕

[davidwise]

I use trhe sausage stuffing tubes on the face of my grinder, and grind directly into the plastic meat chub tubes. When processing an entire elk, it makes it really easy to stuff and store in the freezer. Plus, if you choose, you can stuff into casings directly as you grind it, without having to use a dedicated sausage stuffer.

[sharons]

yum, I have a lb of ground pork in the freezer going to try, this week - Thanks been looking for a good recipe anxious to try Love your breakfast sausage, been making that quite often
I also discovered that mixing the seasoning altogether firat and then I put the meat on a sheet pan flatten it out then sprinkle on the seasoning mixture goes on it season it more evenly without getting warm spots or spicy spot

[shirleymoore]

Your learning and I'm learning from you guys. I'm a new homesteader and just learning everything alittle leary of getting pigs even though the people who owned this property raised pigs but thank you for taking me along on this journey of learning with you👍

[lisakaye]

My husband make fantastic Italian sausage!! He uses cheese and red wine and spices that are just to die for!!! I love the sweet and spicy sausage most of all too. It's great!!!! Good recipe!

[mariagarcia-pokl]

Hi Rachel & Todd. I enjoyed the two of you working together. God Bless you Rachel & Todd for a wonderful video. Have fun on Super Bowl Sunday. Plus, Have a wonderful Valentine's Day on Monday. Take care. Maria.

[ChartreuseBuzzards]

Yes, yes, yes! We use the LEM grinder and the note about the ice water and last mixing is spot on! We do bulk breakfast and Italian in links and bulk too! Love you guys, thanks so much for sharing!

[gloriahopper]

Ooh! I loved the breakfast sausage recipe. I will definitely try this one. I bought 3 pork butts while they were on sale and this would be a nice addition to the freezer.

[oldvillagefarm]

Love, love, love the breakfast sausage! Use the recipe all the time. Can’t wait to try the Italian sausage! Thanks!

[genahowe]

I found this video today when I revisited your breakfast sausage videos. I'm quite inspired! I've never been a huge sausage fan, but I think I'm about to become one. Our grocery is currently have a big sale on pork butts. Sale is with store loyalty card, but then they offered digital coupons that can be used 5 times. That makes the pork butts $1.29/pound! I already bought 2 and after seeing this I'm going back for another and then I'll see where we are on the grocery budget and if I can get another! Haven't tried your recipes yet, but I''m going to use yours without researching a bunch of others. I have total faith in you guys. And yeah, I'm a research and spreadsheet nerd too!

[gailcardo]

In the 90s, when I was trying to reduce the fat in my family's diet, I made my own Italian sausage from ground turkey. It was a similar process and we loved it. Now, I would used pork, too. Rachel, I also love my Italian sausage. Links for sandwiches, pasta dishes, even an Italian take on a stir-fry using sausage 'bites' and veggies. So good!! Oh, and PIZZA, of course!

[peachyfire]

I made your breakfast sausage about a month ago and we loved it! Will be making it from now on. I guess now I'm going to have to make your Italian sausage 🤤😁