Italian Sausage

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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!

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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.

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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.

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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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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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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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Very tasty AB! I thinned it out a little by adding more pork to the mix. I ended up making five pounds of sausage by doubling the spice recipe. Again, very tasty and easy to do.

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I have really had a lot of fun with both of Mr. Brown's sausage recipes. This one worked well in a lighter dish combined with other main ingredients of: pine nuts, and olive oil over pasta. The tips and techniques shown on the TV show helped a lot (especially when it came to grinding the meat without a lot of hassle.

I made this recipe as written on this site and have also modified it by changing herbs and spices to suit different regional dishes from Italy. (The other reviewer is correct in noting that herbs and spices are quite diverse and also can be region-specific. See the Ministry of Agriculture, Food and Forestry's list of officially recognized foods by region.

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To the person who says this is not authentic Italian sausage and to everyone-Italy has many many different regions that traditionally were all isolated from each other, and even over the next hill the next village would do things differently. There are literally hundreds of "authentic" Italian sausage recipes and each one can be slightly different. There is no right or wrong in cooking either. If you want to add or subtract a spice or flavor, try it. Don't be afraid to experiment. Also, the best way to cook Italian sausage to get the flavors to melt together is to cook it slow on low heat in the oven with just a little water in the pan. It's like slow roasting the chunks of meat in the sausage, same as doing a roast. Low heat so it doesn't dry out, slow so the fat can melt into the sausage and your flavors will come together. Don't let anyone tell you any cooking you do is "wrong" so long as it tastes good in the end.

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I use this recipe as a base for making Italian sausage. If I forget to make it early, I just double the spice and it turns out wonderfully. I've also been known to throw in some garlic powder with it. Yum! We use it ground for spaghetti and lasagna, so I've never bothered putting it into castings.