Robert's Homemade Italian Sausage is easy to make and very tasty. Extra lean meat, low sodium, low sugar, and full flavor in every bite. Use in any recipe that calls for Italian sausage.

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Recipe Summary

prep:
25 mins
additional:
8 hrs
total:
8 hrs 25 mins
Servings:
24
Yield:
24 - 2 ounce sausage patties
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour the chilled red wine into a large bowl. Whisk in the sugar and salt until dissolved. Sprinkle in the garlic powder, oregano, black pepper, paprika, fennel seed, anise seed, parsley flakes, red pepper flakes, cayenne pepper, minced onion, coriander seed, and mace. Mix in the turkey breast and pork with your hands. Mix thoroughly so the seasonings are evenly distributed in the meat mixture.

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  • Line two or three baking sheets with plastic wrap. Roll the meat mixture into 1/4 cup balls, flatten to 1/2 inch thick, and place in a single layer on the baking sheet. Cover with another layer of plastic, and freeze until solid. Once solid, place patties into a resealable plastic bag to store.

Nutrition Facts

102 calories; protein 11g; carbohydrates 1.2g; fat 5.6g; cholesterol 40.2mg; sodium 50mg. Full Nutrition
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Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/22/2010
This was my first time making sausage. I halved this recipe using lean ground pork (4% fat) and it was sooo tasty - much much better than anything store bought. I crushed the spices in a mortar and pestle together and squeezed excess moisture from the ground meat before incorporating everything together. I never made mine into patties instead I made pizza and stuffed bell peppers with it. Delicious! Read More
(25)

Most helpful critical review

Rating: 3 stars
01/07/2013
This is good sausage but I think the measurements are off. I doubled this recipe for 6 pounds of meat and came up extremely short in salt. I also noticed the minced onion amount seemed a bit light. I wonder if onion salt would cure both issues I had. I used a sweet red wine and eliminated the sugar because that's what I had and it seems to work with it. Certainly deserves another try. Read More
(3)
31 Ratings
  • 5 star values: 20
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
02/22/2010
This was my first time making sausage. I halved this recipe using lean ground pork (4% fat) and it was sooo tasty - much much better than anything store bought. I crushed the spices in a mortar and pestle together and squeezed excess moisture from the ground meat before incorporating everything together. I never made mine into patties instead I made pizza and stuffed bell peppers with it. Delicious! Read More
(25)
Rating: 5 stars
09/20/2010
I just wanted to tell you how much I enjoyed this recipe. I use Italian sausage in my spaghetti and lasagna but now I will never buy the prepared sausage again. My family and I loved it. Read More
(20)
Rating: 5 stars
02/13/2012
We loved this sausage. Hubby tried it by itself and with a pasta sauce on homemade bread. He said he would give it a "bunch of stars". Thanks for posting the recipe. Read More
(7)
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Rating: 5 stars
01/26/2015
"Robert's Homemade Italian Sausage" is excellent! I have made this recipe at least a dozen times now. I love this combination of spices so much that I now have a large jar of it in my cupboard that I use it for flavoring ground meats (beef veal and pork) for different things: meat patties; stuffed peppers; cabbage rolls; and meat balls. I also plan to give jars of it as gifts for Christmas. Thank Robert for sharing your recipe. I no longer have to go to a gourmet butcher shop to get excellent Italian sausage! Read More
(5)
Rating: 5 stars
02/23/2014
Just used this tonight to season up my pasta sauce and it turned out great. I halved the recipe and didn't have any pork on hand and it still came out great. I also didn't have any mace or nutmeg to replace it so I used a pinch (literally) of cloves and it was enough to enhance the flavor without overpowering. Didn't even use casings to make sausage but mixed it all together in a bowl. Highly recommend esp if you have ground turkey and don't know what to do with it! Read More
(4)
Rating: 3 stars
01/07/2013
This is good sausage but I think the measurements are off. I doubled this recipe for 6 pounds of meat and came up extremely short in salt. I also noticed the minced onion amount seemed a bit light. I wonder if onion salt would cure both issues I had. I used a sweet red wine and eliminated the sugar because that's what I had and it seems to work with it. Certainly deserves another try. Read More
(3)
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Rating: 4 stars
05/01/2015
These sausages are excellent but as written I gave it 4 stars because they are very dry. I followed the recipe exactly the first time. The second time I used 2 lbs. of pork to 2 lbs. of turkey and they are better tasting than anything you can buy. The only thing I didn't have is anise seed but I prefer fennel in sausage. I did increase the salt to 1/2 tsp. and I only used 1/4 tsp. cayenne but next time I'll try 1/2 tsp. cayenne as they weren't too spicy. Thanks Robert. Read More
(3)
Rating: 5 stars
01/25/2013
Loved it. I omit the fennel and anise because I don't care for them. I like this much better than store bought! Read More
(2)
Rating: 5 stars
01/04/2015
Love this recipe! We make it often and freeze it. Read More
(1)
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