THE BEST Italian Sausage Recipe | From Scratch

Making Italian sausage from scratch is cost-effective, fun, and straight-forward. Italian sausage is MEGA versatile so I wanted to make this stand alone video to refer back on whenever I use it to make a dish on this channel. As per usual, more helpful links will be posted below! 🤘🏻Adam
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“SPICY” ITALIAN SAUSAGE SPICE BLEND…

3lb Pork Shoulder
1lb Pork Belly (33% fat)
30g Kosher Salt (3 tbsp)
33g Sugar (2 tbsp)
8g Fennel Seed (whole, toasted. 1.5 tbsp)
2g Coriander Seed (whole, toasted, 1/ 2 tbsp)
16g Sweet Paprika (2 tbsp)
6g Dried Oregano (2.5 tbsp)
6g Dried Basil (2.5 tbsp)
6 Garlic, minced (2 cloves)
8g Red Chili Flake (1.5 tbsp) ***leave out for mild sausage
9g Black Peppercorn (whole, toasted, 1.5 tbsp)
1/ 2 Cup Ice Water
1/ 4 White Wine
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STUFF THAT I USE…

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MORE INFORMATION FOR YOU CURIOUS HUMANS…

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MUSIC:

[morro]

I AM A RETIRED PROCESSIONAL CHEF FOR 45 YEARS AND THIS IS THE BEST RECIPE THAT I HAVE SEEN VERY WELL EXPLAINED AND EASY TO THANK YOU FOR SHARING GOD BLESS YOU

[harris]

Fennel has to be one of the most wonderful spices on Gods green earth.

[suspiciouslysticky]

I just made the sausage yesterday and I absolutely love the recipe.. best Italian sausage I ever had.. highly recommend it

[bobking]

Hey Adam, I tried this, used about 4 heads of roasted garlic and doubled the spice mix for about 8 pounds.... it was fantastic! Best sausage we've had...Thanks and keep cooking bro!

[VictorYepello]

Adam in researching a method and recipe for my first attempt at making Italian sausage links I chose yours and by and large it was successful. My own notes are only that I chose a courser grind for the meat and that next time I'll eliminate the oregano.

As a kid who grew up in a calabrian neighborhood and worked at a local butcher that was one herb that would not have been used. In fact Vince the butcher would only add fennel, paprika, pepper flakes, salt and pepper. Then add water and mix before stuffing into the casing. Your product though is still great with more layers of flavor and one that I'd do again.

This video and your technique is a great aid in learning about adding salt and water plus about how to use cold meat and grinders. A technique overlooked by many youtubers.

Thanks for your channel. I'm now a subscriber.

[deborahsimmons]

Thank you so much!!!! I will never buy packaged hot Italian sausage again!!!! This recipe was so simple with just the ground pork I had in my freezer... my husband could not stop eating it!!! I had to do the old bit him with a spoon and chase him out of the kitchen as I had prepared this for my baked ziti 10 stars and 2 thumbs up!!! Just amazing and a new subscriber!

[chasphotonic]

I liked the spice grind part of this recipe and it's easy to adjust the ratios. The only thing I would change is to cut your pork into strips rather than cubes because the meat strips pull the meat into grinder; less pushing the meat into the grinder with the plunger. I find that with the strips I can just feed them into the top of the grinder and almost no plunging is required.

[BeerBellyBert]

I just made this to use in a deep dish pizza. OMG I fried a bit off to check for seasoning, both myself and my wife thought it was absolutely delicious. Many thanks for this recipe.

[solo]

I followed your recipe for my sausage pizza although I didn’t filled into casing, but this was absolutely delicious. Want to thank you for sharing your delicious recipe.

[high]

This is the best looking recipe I have come across. I will definitely be trying your recipe. Thank you!!

[Theflyesttruckerukno]

Hey budd I finally made this sausage, n it came out very good.
I cudnt wait, so I tried it immediately, lol
I cooked a very small patty. GOOD WORK!!
Ill never buy pre-made again

[chcculle]

Very good recipe.. really tasty and the perfect amount of spice!

[alexanderreeveshamilton]

ok I've been looking for a recipe like this for some time, I made this one and hand's down it's perfect, thanks 🙏 🎉

[samuelrspade]

Can't wait to try this. I've been watching tons of Italian sausage videos, I think this is the best spice version so far. I'll be making a batch this week! Thanks!

[beautybread]

I learned a lot, and your video/talking skills made watching this breezy and fun. Thanks!

[jess]

you made that look extremely easy! great vid babe

[Me-evix]

I'm totally doing a post surgery binge on you videos. Have you ever heard of Lebanon sweet bologna? I'd love to see a home chef version of it and pepperoni🥰

[carfvallrightsreservedwith]

Not really being emulsified, just worked/mixed so the myosin is released and the forcemeat has a good "bind". To emulsify the forcemeat is ran through a food processor (or commercially a buffalo chopper). Emulsified meats look like a paste when done e.g. pate's, bologna, etc..

[gregorydavids]

Very well done video. I just made up my first batch using your recipe. Delicious, though next time I would use less sugar. Maybe cut it in half.

[samanthafox]

Dear Adam, just discovered you and this recipe looks amazing. I never make sausage links and instead make patties or meatballs, so this was perfect for me and I'm definitely going to give this recipe a try. Please could you tell me what recipe you are making in the clip at about 06:44 minute mark? It looks like some sort of sausage/tomato pie/pizza... whatever it is, I'd love to see the video for it. Thank you so much x