Homemade Italian Sausage Recipe

When I look for recipes for sausage I find recipes using sausage, not making sausage. It took me quite some time to come up with our homemade Italian sausage recipe a few years ago. It takes trial and error, and we have to consider the freshness and quality of the herbs and spices we use.

I tucked this recipe away two years ago after we raised a couple of pigs out near the orchard. At that time I asked the butcher to grind our sausage meat for me. It came back in neat five pound packages ready to be seasoned. This year our pig was raised for us and went to a different slaughter house. I asked for our trimmings to be packaged and sent back to grind myself.

homemade italian sausage, recipe, Weston meat grinderThe trimmings had more fat on it than I wanted in our grind so a lot of it was trimmed away. I used the Weston meat grinder we bought when I shot the bear in September for a blend around 80% meat, 20% fat. Once the trimmings are ground it’s time to add seasonings. That’s all there is to it.

We have Italian sausages pan fried with onions and bell peppers during grilling weather. I love Italian sausage in spaghetti sauce, and at Gundy’s suggestion, in meatloaf. This recipe is mild enough that the sausage can also be used at breakfast.


Homemade Italian Sausage Recipe

Course Main Dish
Cuisine Italian
Author Robin Follette


  • 3 lbs ground pork 80% pork, 20% fat
  • 2 tablespoons garlic minced
  • 4 1/2 tsp paprika
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 teaspoon chili powder
  • 3 tablespoons Italian seasoning
  • 3 tablespoons red wine or chicken stock


  • Mix all ingredients well. That's it. I let this sit in the fridge for a day and then cook a small amount to check the seasoning, and adjust if needed. If you're going to vacuum freeze links you should freeze them first so they hold their shape under pressure. You can use this loose or in links. The meat grinder has a sausage stuffing attachment so we tried it out. Simple! I used natural pork casings. Follow the directions (probably says to wash the salt off and soak in cold water for a few minutes) on the package. Avoid over stuffing so the casing doesn't pop, and avoid under filling so it holds its shape.