Homemade Italian Sausage

Pat Duran


This recipe is by Alton Brown.

pinch tips: Flour, Eggs & Breading Techniques




2 pounds or 10-12 (4-inch) sausage links


4 Hr


15 Min




1 1/2 tsp
fennel seed
2 tsp
kosher salt
1 1/2 tsp
black pepper
1 Tbsp
chopped parsley leaves
2 lb
pork butt(2 1/2 pounds with bone), diced into 1/4 inch pieces
feet of 36 millimeter collagen casings(do not allow to get wet at any time)
shortening to lubricate nozzle of stuffer


meat grinder with stuffing attachment or manual stuffer

Directions Step-By-Step

Toast fennel seed in medium,heavy sauté pan over medium heat, constantly moving seeds around in pan until they start to turn light brown, about 5 minutes. Set aside to cool. Once cool, grind seeds and combine with salt, pepper and chopped parsley in medium mixing bowl. Add pork and blend thoroughly. Refrigerate for 1 hour.
Using the fine blade of a grinder, grind the pork mixture. After lubricating stuffer of stuffing attachment with shortening, load casing onto attachment, clipping end with a clothespin. Stuff meat into casings, trying to avoid air pockets. After stuffing is finished, lay out on counter and tie off end. Pinch and twist to form 4-inch sausages. Wrap in parchment paper and refrigerate for 2 to 3 hours. Store in refrigerator for use within 2 or 3 days or freeze for up to 3 months. If freezing, wrap in foil. If using immediately, sauté over medium heat in a heavy sauté pan with 1/4 inch of water. Bring water to a boil, put on lid and cook for 10 minutes. Remove lid and continue cooking over medium heat, turning every 2 to 3 minutes until golden brown. Sausage should reach an internal temperature of 150^ to 156^ when cooked.
If interested I have recipes for 80 lbs. pork sausage
Liver Sausage
Summer sausage and
Head cheese

From my German friends the Engelhardt's.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: German
Other Tag: Heirloom