Bulk Italian Sausage
Submitted by jaspence
Make your own bulk Italian sausage at home with ground pork, fennel seeds, red pepper flakes, and a bold garlic punch. Season it your way, skip the casings, and freeze in batches for pasta night, pizza, and more.
YIELD
3 lbsPREP
30 minCOOK
30 minREADY
1 hrsStop paying a premium for store-bought Italian sausage when you can make a superior version in your own kitchen in about 10 minutes flat.
This bulk-style recipe blends ground pork with fennel seeds, red pepper flakes, paprika, and garlic into a versatile sausage mixture that works everywhere: crumbled into pasta sauce, scattered over homemade pizza, stirred into soups, or shaped into patties for breakfast.
No casings, no fuss. Just pure, customizable flavor you control from start to finish.
Pro Tips
- Mix the spices into the meat with cold hands and don’t overwork it; compacting the meat makes the sausage tough and rubbery
- Fry a small test patty before seasoning the whole batch so you can adjust salt and heat to your taste
- Divide into 1-pound portions and freeze flat in zip-top bags for quick thawing on busy nights
- For a sweeter Italian sausage, cut the red pepper flakes in half and add a pinch of sugar
Ingredients
Directions
Put the pork into a large bowl.
Add the salt, anise, peppers, oregano, thyme, and the water.
Mix well to coat the meat.
Work the seasoned pork, pork fat, and garlic through a meat grinder, using the disc with the largest holes and alternating ingredients as you grind.
The Italian Sausage may be stored for up to 5 days in the refrigerator or 6 months in the freezer.
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