Hot Italian Sausage

Total Time:
1 hr 30 min
1 hr
30 min

6 servings

  • 2 pounds pork butt, cubed
  • 1 ounce salt
  • 1/4 ounce black pepper
  • 1/4 ounce fennel seed
  • 1/2 ounce garlic powder
  • 1/4 ounce paprika
  • 1/2 ounce dried parsley
  • 1/2 ounce crushed red pepper flakes
  • 1/4 orange bell pepper, chopped
  • 1/4 red bell pepper, chopped
  • 1/4 yellow bell pepper, chopped
  • 1 ounce cheese of choice
  • 1 to 2 ounces wine, grappa, or brandy
  • 1 yard pork or lamb casings

Preheat the oven to 350 degrees F.

Combine all ingredients, except casings, in a large bowl. Put the meat mixture through a grinder and grind according to manufacturer's instructions. Tie a knot in 1 end of a casing and begin filling the casings with the meat mixture, then tie off the other end of the casing once all the meat has been used. Twist the casing into 6 sausage links.

Bake sausage for at least 15 minutes. Meanwhile, preheat a grill.

Remove sausage links from oven and place on grill. Grill until crispy and golden brown. Spice up your favorite pasta recipe by adding sausage slices or enjoy your sausage the old-fashioned way, on a bun topped with your favorite condiments.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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1.0 1
I suspect that all the ingredients are measured by volume, not by weight. For instance, the recipe calls for 1/2 ounce of dried parsley. By volume, that's 1 Tbsp. But by weight, it's a whole jar! Same with black pepper. Recipe calls for 1/4 ounce, which is 1&1/2 teaspoons. But by weight, 1/4 ounce is a LOT of black pepper! I just made a batch, measuring by weight, and it is a dismal failure. I have not yet stuffed it, and I not going to. I'm just gonna throw it out... item not reviewed by moderator and published
271 f0

Not what you're looking for? Try:

Hot Italian Sausage Panini with Pickled Peppers

Recipe courtesy of Brian Boitano