Ingredients
- 1 1/2 teaspoons fennel seed
- 2 teaspoons kosher salt
- 1 1/2 teaspoons black pepper
- 1 tablespoon chopped parsley leaves
- 2 pounds pork butt (2 1/2 pounds with bone), diced into 1/4-inch pieces
- 5 feet of 36 millimeter collagen casings (do not allow to get wet at any time)
- Shortening, to lubricate nozzle of stuffer
- Special equipment: meat grinder with stuffing attachment or manual stuffer
Directions
Toast fennel seed in medium sized, heavy saute 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. After lubricating stuffer or 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 to 3 days or freeze for up to 3 months. If freezing, wrap in aluminum foil. If using immediately, saute over medium heat in a heavy saute pan with 1/4-inch of water. Bring water to 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 degrees F.
Photo: Italian Sausage Recipe

















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By pizzicatto2009
North Beach- SFO
on September 27, 2012
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I love this recipe. Did this at least thrice in 2006 and then again last week, 09/21/2012. Nothing beats Alton's recipes! This is even much better than those you eat at Italian restaurants here in North Beach in SFO. Excellent recipe. Thanks to Alton who knows the science of cooking and baking. Kudos!
By itsgretchen
on August 03, 2012
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This and Alton's breakfast sausage are my fave sausages. For me, this recipe is just right. Not too much fennel, salt, or spice. I have stuffed once, but I usually make this for bulk sausage for my Italian dishes. Im back now to make some more. Whenever pork goes on sale, I make sausage! The grinder for my KitchenAid is really the only accessory I use a LOT. Best investment for the best sausage.
By Chef #1399381
on June 06, 2012
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This is the way my Italian family has made sausage for as long as I can remember. We did use the real casing, however.
Thank you, Alton.
Read all 19 reviews