Hot Italian Sausage

This homemade Hot Italian Sausage recipe delivers an authentic burst of flavor with every bite. The blend of lean pork and fresh fat ensures a juicy texture, while the spice mix of crushed red peppers, fennel seeds, and paprika provides that signature Italian kick. Perfect for grilling, baking, or simmering in pasta sauces, these sausages are incredibly versatile. The curing period allows the flavors to meld beautifully, resulting in a savory, aromatic link that pairs wonderfully with crusty bread or roasted vegetables. Ideal for weekend cooking projects or meal prepping, this dish brings restaurant-quality taste to your kitchen.

Cooking Method: Baking

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 2

Calories: 48.1

Dietary: Gluten-free

Description

This homemade Hot Italian Sausage recipe delivers an authentic burst of flavor with every bite. The blend of lean pork and fresh fat ensures a juicy texture, while the spice mix of crushed red peppers, fennel seeds, and paprika provides that signature Italian kick. Perfect for grilling, baking, or simmering in pasta sauces, these sausages are incredibly versatile. The curing period allows the flavors to meld beautifully, resulting in a savory, aromatic link that pairs wonderfully with crusty bread or roasted vegetables. Ideal for weekend cooking projects or meal prepping, this dish brings restaurant-quality taste to your kitchen.

Ingredients

2 1/2 teaspoon Coarse (kosher) salt
1/2 teaspoon Whole black peppercorns
6 Dried Hot red peppers
1 tablespoon Paprika
1/2 teaspoon Dried thyme
1 teaspoon Fennel seeds
1/2 teaspoon Very finely minced garlic
1 3/4 pound Lean, trimmed pork, cut into 1-inch dice and chilled
1/2 pound Fresh pork fat, cut into 1/2-inch dice and chilled

Directions

1
Combine the salt, peppercorns, hot peppers, paprika, thyme, and fennel seeds in a spice mill or mortar and grind to a coarse texture, avoiding a fine powder.
2
Mix the ground spices with the minced garlic in a small bowl.
3
Combine the diced lean pork, pork fat, and spice mixture in a large bowl.
4
Place half of the meat mixture into a food processor and pulse until coarsely ground, ensuring the meat and fat remain distinct but reduced to similar-sized pieces.
5
Scrape the processed meat into a bowl and repeat with the remaining mixture.
6
Knead the batches together thoroughly, cover the bowl, and refrigerate for 12 to 24 hours to allow flavors to meld.
7
Stuff the chilled meat mixture into casings, tying off links at 4 to 5 inches long.
8
If the weather is cool, hang the sausages for a few hours until dry to the touch; otherwise, refrigerate uncovered for at least 12 hours.
9
Preheat oven to 425 degrees Fahrenheit (218&# 194;Â°C).
10
Prick the sausages with a needle and arrange in a single layer in a baking pan.
11
Bake for 25 minutes, turning often, until browned and cooked through.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 48.1kcal

% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 6.1mg1%
Total Carbohydrate 10.9g4%
Dietary Fiber 3.9g16%
Sugars 6.3g
Protein 1.6g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a quicker method, you can cook the sausages in a skillet: prick them, add 1/4 inch of water, and cook over moderate heat, turning often, until the water evaporates and the sausages are well browned.

Storage: Refrigerate uncooked sausages for up to 3 days or freeze for longer storage. Once cooked, consume within 3-4 days.

Ensure the pork and fat are very cold before processing to prevent the fat from smearing, which ensures a better texture.

Adjust the amount of hot red peppers or add crushed red pepper flakes to increase the heat level to your preference.

Keywords: italian sausage, homemade sausage, pork sausage, hot sausage, fennel seeds, red pepper, sausage making, cured meat, grilling, baking, spicy pork, italian cuisine, from scratch, charcuterie, spice rub

Read it online: https://www.chefs-mate.com/recipe/hot-italian-sausage-2/