Hot Italian Sausage

Francine Lizotte


This is a great recipe to have on hand; make links and patties or use it in other recipes


☆☆☆☆☆ 0 votes

3 1/2 lbs.
15 Hr
3 Min
Stove Top


  • 2 Tbsp
    fennel seeds, lightly toasted and ground
  • 2 Tbsp
    dried rosemary, ground
  • 1/2 Tbsp
    whole mixed peppercorns, ground
  • 3 1/2 lb
    pork shoulder 75% lean, cubed into 2-inch pieces
  • 1 Tbsp
    mild paprika
  • 1 Tbsp
    smoked paprika
  • 1 Tbsp
    garlic salt
  • 1/2 Tbsp
    red pepper flakes, or to taste
  • 1/2 tsp
    ground himalayan sea salt
  • 1/2 tsp
    prague powder #1 aka insta cure #1 or pink curing salt
  • 1/4 tsp
    cayenne pepper, or to taste
  • 1/3 c
    cold dry red wine
  • 1/2 Tbsp
    powdered sugar

How to Make Hot Italian Sausage


  1. In a small skillet over medium heat, toast the fennel seeds, about 3 to 4 minutes. Remove from the heat and transfer to a spice grinder. Process until fine, about 10 seconds; set aside. Grind dry rosemary and whole peppercorns; set aside.
  2. Place cubed meat into a large bowl and season with ground fennel seeds, ground rosemary, mild paprika, smoked paprika, garlic salt, ground mixed peppercorns, red pepper flakes, sea salt, Prague Powder and cayenne pepper; combine until the meat is well coated.
  3. Mix together cold red wine and powdered sugar. Pour half over the meat mixture and stir until the liquid is absorbed; pour on the remaining wine mixture and stir.
  4. Cover with plastic wrap making sure it touches the surface to prevent it from drying out and transfer to the fridge for 24 hours.
  5. Next day, grind the meat. Form a small patty and cook in a skillet to taste the seasoning; adjust if needed. Proceed with links, patties or simply portion the meat and freeze for later use.
  6. To view this recipe on YouTube, click on this link >>>>

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