Skip to main content New<> this month
Get the Allrecipes magazine

Homemade Sweet Italian Sausage (Mild or Hot)

Rated as 4.69 out of 5 Stars

"This is a very versatile Italian sausage which can be used in many different ways. You can take it from mild to hot and it's very easy to use. There are also different options for type of meat to use, like ground chuck or ground turkey (do not use ground beef). If using ground turkey, you'll have to coat your skillet with a little olive or veggie oil before cooking as it has very little fat and will stick to skillet."
Added to shopping list. Go to shopping list.


12 h 20 m servings 243
Original recipe yields 12 servings (3 1-pound portions)


{{model.addEditText}} Print
  1. Place the pork and red wine vinegar in a mixing bowl. Sprinkle with salt, black pepper, parsley, garlic powder, onion powder, basil, paprika, red pepper flakes, fennel seed, brown sugar, oregano, and thyme. Knead until flecks of spice are evenly distributed through the sausage.
  2. Divide the sausage into thirds, and form into 3 logs; wrap each in plastic wrap. Place wrapped sausage into a freezer bag before freezing, or store in refrigerator for at least 12 hours before cooking.


  • Cook's Note
  • I always wrap first and then put into a freezer bag or plastic container to help prevent freezer burn. For easy patties, pull log out of freezer and thaw. You can use a finely serrated knife to cut right through wrapping into 1/4 to 1/2 inch slices, or use the same as you would ground chuck as meat product. I use it for patties, spaghetti meat, meatballs, etc.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 243 calories; 16.4 2.3 20.5 74 640 Full nutrition

Explore more


Read all reviews 166
  1. 203 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars
Most helpful positive review

Very easy to make and the spices are just right. I used all pork the first time and made pattys with a burger press (about 14 pattys). Hubby loves this recipe, but since he is a hunter, he is ...

Most helpful critical review

I didn't care for this recipe. The basil is overpowering. I would however, increase the brown sugar, thyme and oregano. I used the auto adjust button to reduce the recipe to 4 serving sizes to a...

Most helpful
Most positive
Least positive

Very easy to make and the spices are just right. I used all pork the first time and made pattys with a burger press (about 14 pattys). Hubby loves this recipe, but since he is a hunter, he is ...

This is awesome! I'll never buy premade Italian Sausage again. I left out the brown sugar - don't know if I missed it or not but I take out processed sugars of all my recipes. I did however, ...

Absolutely fabulous. Best sweet italian sausage I've ever had! I made only one change and that was using just a pinch of salt, instead of a whole tablespoon. Thank you so much for sharing your r...

( GREAT SAUSAGE )This sausage recipe is better tha any meat market in upstate NY. I started with a 7Lb. pork but and cut it into 2"x2" cubes with the fat , Put it into (2) 1 gal. zipper bags. ...

I love making my own sausage because you're really in control of what goes into the food, and especially with sausage commercial products which are full of sodium and msg making pork, a relative...

Perfect! After seeing this recipe I found some ground pork on sale at the store and so I had to try this recipe. It came out really well. Tasted just like Italian Sausage! I didn't have any grou...

Delizioso!! I love this recipe. I love it because I make it and there is no guessing what is in it or artificial ingredients. The flavor is authentic and can be tweeked to preference. I make 1/3...

This was a good base recipe. I used 4lbs of pork shoulder and then added 2 TBSP of toasted Fennel and a little more than 3 TBSP of brown sugar. I added a little more of each spice and a wise old...

4 stars because too salty. I calculated to 8 servings as I only had 2 lbs of ground pork. I didn't have red wine vinegar so I used a white balsamic. Because that has a sweetness to it I didn't a...