This homemade Italian sausage is full of flavor with no artificial ingredients or hidden sugars. With a medium spice level, it's perfect for any meal. And it's Whole30 compliant!
(Originally posted on January 2, 2019; Updated pictures, FAQs, and tips on July 7, 2020.)
When you really want to know what's in your food, the only real answer is to make it yourself. And that's pretty much the way of life when following a plan like Whole30. The good thing about it is this... No matter if you're doing Whole30 or not, this sausage is delicious at any time! It's not sweet at all and has a medium spice level.
Why This Recipe Works
- This recipe is Whole30 compliant; And, even if you're not doing a round of Whole30, it's arguably better than most store-bought sausages.
- Store-bought sausage typically contains hidden sugars, but this homemade sausage has no sugar added and it's perfect for a low-carb or sugar-free diet.
- You can easily adjust the spice level to your taste. Bump it up or dial it back.
- There are no artificial additives, so you know exactly what you're eating.
How To Make Homemade Italian Sausage
Place lean ground pork in large glass bowl.
Pour red wine vinegar over meat...
...then add all spices. Using your hands, mix together very well until spices are evenly distributed. Seal in an airtight container for at least 8 hours.
And this is the AMAZING Result…
Expert Tips
- I recommend using the highest quality pork you can find to increase quality of the finished product. For high quality meats, we recommend certified humane products. Facilities that produce certified humane meats are required to meet higher standards than typical meat producing facilities.
- Uncooked fresh sausage can be stored in the refrigerator 1 to 2 days. Cooked sausage can be stored for 3 to 4 days in the refrigerator (40 ° F / 4.4 °C or less).
FAQs
Would this recipe work with ground turkey? Yes, however I do not recommend using low-fat turkey. You need some fat content in there. I recommend using ground turkey that is 85% lean/15% fat.
Can I leave out the red pepper flakes? Absolutely! One of the benefits of making homemade sausage is the ability to adjust the spices to your tastes.
Can I freeze the raw sausage? Yes. I recommend tightly wrapping the sausage prior to freezing. For best quality, freeze for no more than 2 months.
More Sausage Recipes
- Instant Pot Italian Sausage Soup with Turnips and Butternut Squash
- Instant Pot Sausage, Potato, and Kale Soup
- Instant Pot Frittata with Sausage, Mushrooms, and Feta
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Homemade Italian Sausage
Ingredients
- 2 lbs. lean ground pork
- 2 Tbsp. red wine vinegar
- 2 tsp. sea salt
- 2 tsp. black pepper
- 2 tsp. dried parsley
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 2 tsp. dried basil
- 1 tsp. paprika
- 1 tsp. red pepper flakes
- ½ tsp. fennel seeds
Instructions
- Place lean ground pork in large glass bowl. Pour red wine vinegar over meat, then add all spices. Using your hands, mix together very well until spices are evenly distributed.
- Seal in an airtight container and refrigerate for at least 8 hours.
Notes
Expert Tips
- I recommend using the highest quality pork you can find to increase quality of the finished product. For high quality meats, we recommend certified humane products. Facilities that produce certified humane meats are required to meet higher standards than typical meat producing facilities.
- Uncooked fresh sausage can be stored in the refrigerator 1 to 2 days. Cooked sausage can be stored for 3 to 4 days in the refrigerator (40 ° F / 4.4 °C or less).
FAQs
Would this recipe work with ground turkey? Yes, however I do not recommend using low-fat turkey. You need some fat content in there. I recommend using ground turkey that is 85% lean/15% fat. Can I leave out the red pepper flakes? Absolutely! One of the benefits of making homemade sausage is the ability to adjust the spices to your tastes. Can I freeze the raw sausage? Yes. I recommend tightly wrapping the sausage prior to freezing. For best quality, freeze for no more than 2 months.Nutrition
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John
This is the way I was taught by a friends Italian grandmother. I've been making it this way ever since that day.
Ken Duffield
Wonderful taste, makes great Lasagna, soups or just form into patties and serve on grinders. Very flavorful sausage without the periodic table. I made this using a small portion of pork lion and two chops from a local private meat store.
Darlene
Hello Gary,
I have tried may Italian Sausage recipes over recent years however all just fell short, always missing something. Your recipe is hand down the very best I've made. I am so pleased you shared. The only change I made was substituting the basil for Italian Seasoning, just not a fab if straight up basil. My search for the perfect Italian Sausage recipe ends here. Thank you so much Gary,
Darlene
Nova Scotia