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Homemade Sweet Italian Sausage (Mild or Hot)
January 22, 2012

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 Italian once told me to use 1 TBSP of salt per pound of pork. For 4 lbs I used 3 TBSP of kosher salt. This is the 2nd time I have made this and it was perfect. I also use 1TBSP of red wine vinegar per pound so I did use 4 TBSP for what I had. I also added fresh garlic, about 2 TBSP. The key to making sausage is keeping it cold. Cut shoulder into strips to feed into grinder. After you cut them stick them in a bowl and into the freezer for 30-45 minutes. Grind the sausage after that and once ground put back in a bowl for 30 minutes in the freezer without spices. Take out and flatten like a hamburger, cover the top with all of the spices and fold in. If you use the same bowl you used in the freezer the bowl will still be cold and you grind it again with the spices back into the bowl. Grinding again with the spices breaks it down a little more and blends the spices perfectly.