Nenni's Italian Pork Sausage

4.8
(13)

This family-favorite recipe for pork sausage with fennel seed was passed down from my grandmother to my father in the 1950s. We've made it countless times. Portion the raw links into quart-sized freezer bags and store them in the freezer.

3
3
3
Prep Time:
1 hrs
Additional Time:
8 hrs
Total Time:
9 hrs
Servings:
36
Yield:
9 pounds

Ingredients

  • 9 pounds pork shoulder, cut into cubes

  • ¼ cup fennel seed

  • 3 tablespoons garlic powder

  • 2 tablespoons crushed red pepper flakes

  • 2 tablespoons dried parsley

  • 4 teaspoons salt

  • 2 teaspoons ground black pepper

  • ½ cup dry white wine

  • 15 feet 1 1/2 inch diameter hog casings, rinsed

Directions

  1. Combine pork, fennel seed, garlic powder, red pepper flakes, parsley, salt, and pepper in a meat grinder; grind through a coarse plate. Mix in white wine and grind again.

  2. Stuff mixture into rinsed hog casings, twisting into 4-inch lengths. Cover and refrigerate until flavors meld, 8 hours to overnight. Cook as desired, or portion sausages into 1-quart freezer bags and store in the freezer.

Editor's Note:

Follow your desired recipe to boil, grill, or pan-fry the fresh or frozen sausage links. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Nutrition Facts (per serving)

154 Calories
11g Fat
1g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 36
Calories 154
% Daily Value *
Total Fat 11g 14%
Saturated Fat 4g 20%
Cholesterol 45mg 15%
Sodium 294mg 13%
Total Carbohydrate 1g 0%
Dietary Fiber 1g 2%
Total Sugars 0g
Protein 12g
Vitamin C 1mg 5%
Calcium 23mg 2%
Iron 1mg 5%
Potassium 195mg 4%

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

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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