An Italian friend of mine had an Italian restaurant and used this recipe for over 30 years. When he retired, he graciously consented to passing it on to me. I will share it with you. It is excellent as meatballs, in spaghetti sauce, hamburger patties, or on pizza. This Recipe was prized by him and revered by many. We are lucky to have gotten this Recipe.

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Ingredients

80
Original recipe yields 80 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the ground pork into a large bowl. Season with salt, garlic salt, black pepper and paprika. In a blender or food processor, blend together the oil, anise seed, fennel seed and red pepper flakes. Mix everything into the ground pork until well blended. Refrigerate for 24 hours to let flavors blend. Bag and freeze in portions that suit your needs.

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Nutrition Facts

326.4 calories; 19.3 g protein; 0.7 g carbohydrates; 81.7 mg cholesterol; 335.8 mg sodium. Full Nutrition

Reviews (92)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/25/2005
Well, what can I say but awesome hot Italian sausage. I worked in Italian restaurants for 7-8 years and ours was never this tasty (although we would buy it in from local Italian butchers/deli's. I scaled down this recipe to 4 servings (1lb pork) just to see, I will buy 2-3 pounds next time and freeze in individual portions. I could not find the anise seed so simply left it out and was fine without. I compared this recipe to a few others I saw and could not believe the amount of peppers fennels used in theirs, way too hot, you want a nice hot taste you can enjoy while still tasting the pork like this recipe gives, perfect! you don't want to blow your head off, what for? might as well just cover a plain burger/sausage in tobasco!! I also just had this plain on a portuguese roll(can't find good Italian bread here apart from ciabatta) no butter no onions or peppers, with sausage this tasty you don't need anything else really. Thanks (UPDATE) I just scaled this recipe to 12 portions(3lb pork) don't do it, the ingredients are all wrong! the pork says 3 pounds which is 3 times the original recipe I made(1lb porkbut all the salt and rest of ngredients has been multiplied by 4!! way too salty, couldn't believe it. So, scale down the recipe to 4 or 8 servings but not 12 as it is all wrong. Read More
(104)

Most helpful critical review

Rating: 3 stars
02/07/2011
As an old school Italian, there isn't nearly enough spice for 20 lbs of pork. Surprised you can get any flavor at all. I've modified several times and I'm getting close to what I consider real Italian hot sausage from the neighborhood. Good spices, just needs a little help. Try this: * cut back to 3-4 lbs of pork (grind your own) * 1/2 tsp salt, * 1 tbs garlic salt, * 1/2 tsp pepper, * 1 tbs paprika, * 1/4 C olive oil, * 1/2 tbs anise , * 2 tbs fennel seed, (fennel is porks best friend) * 1 tbs red pepper Trick: after is sets overnight, fry up a meatball of it and check its flavor. Add what you think it needs and set it overnight again. If it's fresh you should be able to do this several times before you have to freeze it or cook it. Vinnie Read More
(501)
111 Ratings
  • 5 star values: 70
  • 4 star values: 25
  • 3 star values: 12
  • 2 star values: 2
  • 1 star values: 2
Rating: 3 stars
02/07/2011
As an old school Italian, there isn't nearly enough spice for 20 lbs of pork. Surprised you can get any flavor at all. I've modified several times and I'm getting close to what I consider real Italian hot sausage from the neighborhood. Good spices, just needs a little help. Try this: * cut back to 3-4 lbs of pork (grind your own) * 1/2 tsp salt, * 1 tbs garlic salt, * 1/2 tsp pepper, * 1 tbs paprika, * 1/4 C olive oil, * 1/2 tbs anise , * 2 tbs fennel seed, (fennel is porks best friend) * 1 tbs red pepper Trick: after is sets overnight, fry up a meatball of it and check its flavor. Add what you think it needs and set it overnight again. If it's fresh you should be able to do this several times before you have to freeze it or cook it. Vinnie Read More
(501)
Rating: 5 stars
07/25/2005
Well, what can I say but awesome hot Italian sausage. I worked in Italian restaurants for 7-8 years and ours was never this tasty (although we would buy it in from local Italian butchers/deli's. I scaled down this recipe to 4 servings (1lb pork) just to see, I will buy 2-3 pounds next time and freeze in individual portions. I could not find the anise seed so simply left it out and was fine without. I compared this recipe to a few others I saw and could not believe the amount of peppers fennels used in theirs, way too hot, you want a nice hot taste you can enjoy while still tasting the pork like this recipe gives, perfect! you don't want to blow your head off, what for? might as well just cover a plain burger/sausage in tobasco!! I also just had this plain on a portuguese roll(can't find good Italian bread here apart from ciabatta) no butter no onions or peppers, with sausage this tasty you don't need anything else really. Thanks (UPDATE) I just scaled this recipe to 12 portions(3lb pork) don't do it, the ingredients are all wrong! the pork says 3 pounds which is 3 times the original recipe I made(1lb porkbut all the salt and rest of ngredients has been multiplied by 4!! way too salty, couldn't believe it. So, scale down the recipe to 4 or 8 servings but not 12 as it is all wrong. Read More
(104)
Rating: 5 stars
07/25/2003
Okay this recipes ROCKS!!! It's super easy and it taste sooooo authentic. I live in Europe and I even like it better than the meat market sausages here. I made sausages and made sandwiches with them....YUMMY!!! This one's a keeper. Read More
(80)
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Rating: 5 stars
01/08/2006
This recepe took first place at a sausage cook off for out local Sons of Italy in America Club. Read More
(37)
Rating: 5 stars
01/17/2006
Very good.. I scaled down the recipe to two pounds and used ground turkey and it turned out wonderful. Read More
(35)
Rating: 5 stars
12/28/2003
I made this recipe several times now and it is great! I took it to the butcher when I slaughtered a pig to see if he would make some up for me and he says he loves it too and might start using it instead of his recipe. It's about the best I tried Read More
(27)
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Rating: 4 stars
07/29/2005
Great recipe I'm so glad I found it. I live 70 miles from the nearest meat department that makes this sausage so having this recipe makes my travel alot easier. Recipe is good as is but I like extra "kick" in my sausage so I cut the ground Pork in half (to ten pounds) and left the rest of the ingredients the same. YEEEHAAA! Will never buy this sausage over the counter again. Will only make my own with this recipe!!! Read More
(27)
Rating: 5 stars
02/21/2012
This recipe makes exquisite sausage. Really very tasty and satisfying. I had to change the ratio of ingredients a bit but all in all this is our new sausage recipe! I scaled the recipe down to 10 pounds of sausage so if you're halving it here is what I used. Super simple to remember. And as a side note some of the reviewers stated that it wasn't spiced enough so I made these changes based upon their reviews. - 2 Tbl Salt - 2 Tbl granulated garlic - 2 Tbl ground black pepper - 2 Tbl paprika - 2 Tbl fennel seed lightly toasted and ground - 1 Tbl red pepper flakes (2 if you're feeling adventurous) Read More
(24)
Rating: 3 stars
07/23/2003
This was my first attempt at homemade sausage and I wasn't too crazy with the outcome of this recipe. My sausage didn't seem to have enough flavor (not like the store bought) and I had to add quite a bit more salt than what the recipe calls for. I did scale this down to 8 because I only had about 2 lbs of pork and I didn't have the anise so I left it out. I added some onion flakes but made no other changes. I tried this with spaghetti and the sausage was very much over powered by the tomato sauce. Probably won't try again but glad I gave it a shot. Read More
(23)