Italian Sausage

Alton Brown

Recipe courtesy Alton Brown

Show: Good EatsEpisode: Sausage: A Beautiful Grind

Picture of Italian Sausage Recipe Photo: Italian Sausage Recipe
Rated 4 stars out of 5
  • Rate This Recipe
  • Read 16 Reviews
Total Time:
5 hr 5 min
Prep
50 min
Inactive
4 hr 0 min
Cook
15 min
Yield:
2 pounds or 10 to 12 (4-inch) sausage links
Level:
Intermediate
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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.

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Newest Ratings and Reviews

Read all 16 reviews

  • on November 13, 2011

    Flag

    This is what I have been looking for. The taste i remember as a kid, and simple. I make 6 lbs of venison sausage at a time and stuff it. Did add 3 more tsp of fennel to the 6 lbs mix, as we like it alot.
    Man we all love it. The neighbors came over and tried it. Didn't tell them it was venison and they ate it all up. After I told them they couldn't believe it, and then took some home.
    Thanks Alton

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  • on August 04, 2011

    Flag

    Nice simple recipe..the way Italian sausage should be, but grinding it fine? I would argue that it should be ground course....Twice !! And the meat should be kept as cold as possible thru the process. And collagen casings???? My grandfather would turn over! You can get probably get salted hog casings at your local supermarket or specialty store.Just soak and rinse well.

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  • on January 10, 2011

    Flag

    Great recipe Alton. Pork shoulder was on sale for $.99 a lb this week Made some incredible Italian Sausage. Thanks for giving me the confidence to do it. I'm already hunting for my next sausage recipe. Looking like Greek loukaniko.

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