Homemade Mild Italian Sausage

Recipe courtesy Emeril Lagasse, 2005

Show: Emeril LiveEpisode: Emeril's Sausage Night

Rated: 4 stars out of 5Rate itRead users' reviews (3)

RECIPE
COMMENTS & REVIEWS(3)

Prep Time:
45 min
Level:
Intermediate
Yield:
about 3 pounds of sausage

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Times:

Prep: 45 min
Inactive Prep: 8 hr 0 min
Cook: --
Total:: 8 hr 45 min

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Ingredients

3 pounds well-marbled pork butt, cut into 1/2-inch pieces
2 tablespoons minced garlic
1 tablespoon plus 1 1/2 teaspoons paprika
1 1/2 teaspoons toasted fennel seeds
1 tablespoon salt
1 tablespoon freshly cracked black pepper
1 teaspoon cayenne
1/2 teaspoon ground anise
2 tablespoons freshly chopped Italian parsley leaves
3 tablespoons dry red wine
Pork casings, optional

Directions

Combine the pork butt, garlic, paprika, fennel seeds, salt, pepper, cayenne, anise, parsley, and red wine in a large bowl and toss well to coat. Refrigerate covered overnight or up to 24 hours.

Pass the mixture through a meat grinder fitted with a medium die. (Alternately, transfer to a food processor in 2 batches and process until finely ground.) To test the seasoning, heat 1 teaspoon oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust seasonings, to taste.

Using the sausage attachment on a mixer, stuff the meat into the casings, if being used. Twist and tie off to make 4-inch sausages. Alternately, shape into patties. Cook sausage in usual manner, making sure the internal temperature of the sausage links reaches at least 150 degrees F. Uncooked sausage can be stored in the refrigerator up to 3 days or freeze and use within 3 months.

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Comments & Reviews

recipe Homemade Mild Italian Sausage
Brett Smithfield, UT 10-29-2009
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Pepper sausage?
Rated: 3 stars out of 5

Sorry, there's nothing amazing about this sausage. It has the requisite fennel to make it "italian", but the pepper stands... out like a sore thumb. People that eat a lot of black pepper probably don't notice that that's the dominant flavor. If I hadn't noticed the pepper, this sausage would have been very, very good. And my kids abhor anything that makes their tongues sizzle at all, so all that pepper kind of ruined it for them. I don't think "mild" anything should taste so much like pepper. (And no, I didn't mess up Tbsp vs tsp or any other aspect of proportions.) I've never been to Italy, but I spent a couple of years in Spain. I've always imagined tastes to be similar, both being north of the Mediterranean Sea. And none of the Spanish people I met did much of anything with black pepper. I'd be very surprised to find out that Italians load it up on everything they eat. Seems more of an American thing to me. Anyway, real Italian sausage (well, at least the kind I eat at Olive Garden or buy as "Mild Italian Sausage" at the store) doesn't have any of the peppery taste that this does, so I don't think I'm off-base here. Still, it is very good. It tastes good. I gave 3 out of 5 stars just because it's not what I would have hoped to taste based on the name.Read more
recipe Homemade Mild Italian Sausage
Sheri Cape Coral, FL 09-24-2009
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BEST ITALIAN SAUSAGE I'VE EVER HAD
Rated: 5 stars out of 5

Super easy.....I bought a 9lb whole pork loin because I like it a little leaner. I purchased the gadgets for my stand mixer... years ago, but was never brave enough to try sausage. I WILL NEVER BUY SAUSAGE AGAIN. This recipe has the flavors I remember from my childhood. It was so easy, and I will never have to pick out the junk (bones, veins, just plain nasties) again!! Thanks again Emeril.Read more
recipe Homemade Mild Italian Sausage
STEVE williamsburg, VI 08-12-2005
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Mild Italian Sausage
Rated: 5 stars out of 5

Excellent flavor. Very easy to make. Kicks up tomato sauce when browned as bulk sausage and used as base meat.