Italian Sausage

Recipe courtesy Alton Brown

Show: Good EatsEpisode: Sausage: A Beautiful Grind

Rated: 4 stars out of 5Rate itRead users' reviews (8)

RECIPE
COMMENTS & REVIEWS(8)

Cook Time:
15 min
Level:
Intermediate
Yield:
2 pounds or 10 to 12 (4-inch) sausage links

Times:

Prep: 50 min
Inactive Prep: 4 hr 0 min
Cook: 15 min
Total:: 5 hr 5 min

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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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Comments & Reviews

recipe Italian Sausage
Erika Somerville, MA 07-05-2009
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Don't forget to let it rest!
Rated: 5 stars out of 5

I'm wondering if the people complaining that it doesn't have enough flavor aren't letting the spices sit with the meat long... enough. I combined the cut meat with the seasonings the night before, then did the grinding and let the meat sit for 2 more hours before forming into patties and grilling. Half the meat I did add 1/2-1 Tblsp of red pepper flakes, which added a nice kick, but the rest still had good sweet Italian flavor. All of these flavors only get better with time, so don't skimp on that!Read more
recipe Italian Sausage
Michael Raleighn, NC 05-24-2009
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Sausage for people that don't like sausage
Rated: 5 stars out of 5

I made this for my wife and she loved it. Not only did she love it, she asked me to make more. My wife does not like... sausage at all and it was a battle to get her to try it, but after she did it was all over. This is a mild sausage, does not have a strong sausage flavor, but you know it is when eating it. The next step is to add a few of my own flavors.Read more
recipe Italian Sausage
oscar calexico, CA 06-08-2008
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simple and good
Rated: 5 stars out of 5

try it and it works perfect. thanks
recipe Italian Sausage
Mike Bellevue, WA 04-14-2007
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Save the parsley for the meatballs
Rated: 3 stars out of 5

Proper Italian sausage seasonings are salt & pepper, cayenne pepper, red pepper flakes and fennel seeds. You can get... creative all you want with parsley, paprika, etc, but its no longer Italian sausage. You can leave out the cayenne and pepper flakes, if desired. Please don't boil an Italian sausage! This isn't a Kielbasa. Grill it or saute it as in sausage & peppers. Keep it simple.Read more
recipe Italian Sausage
Bob Cape Coral, FL 01-02-2006
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Homemade Italian Sausage
Rated: 5 stars out of 5

Found this recipe to be neat, clean, consise. Sausage turned out very well. Tweeked it a little to suit my family's needs and... tastes. Would recommend to anyone.Read more
recipe Italian Sausage
M Lincoln, NE 04-25-2005
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A fabulous alternative & life saver!
Rated: 5 stars out of 5

I needed a kosher alternative for a traditional ragu recipe and found this to be just the ticket. Using turkey sausage, I... was able to replicate a fabulous mock with all the wonderful flavors of a traditional sweet sausage. I found the seasongings to be perfectly balanced with proper toasting and grinding. Highly recommend this to anyone!Read more