Ingredients for Hot Italian Sausage
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How to Make Hot Italian Sausage
- Cube 3 lbs pork butt (a 3:1 ratio of meat to fat is ideal).
- Grind the pork using a medium-coarse blade meat grinder.
- In a large bowl, combine the ground pork with:
- 1 tablespoon fennel seeds
- 2 teaspoons crushed red pepper flakes
- 1 tablespoon dried oregano
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup ice water (add more if needed to achieve desired consistency)
- Gently mix all ingredients until well combined.
- Stuff the sausage mixture into pork casings (approximately 32 feet for 3 lbs of meat).
- **Option 1 (for immediate cooking):** Cook the raw sausages in a skillet over medium heat until browned on all sides and cooked through (approximately 20-25 minutes, depending on thickness).
- **Option 2 (for freezing and later cooking):** Wrap individual links tightly in plastic wrap. Tie off ends. Poach in almost boiling water for 10 minutes, then reduce heat to a simmer for another 10 minutes. Remove from water, unwrap, and allow to cool completely.
- Place the cooled sausages in freezer bags, squeezing out excess air. Freeze for up to 3 months.
- To cook frozen sausage: Thaw overnight in the refrigerator. Reheat in a skillet with a little butter until browned and heated through.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
1g
Fat
19g
Carbs
0g
