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Ditch the mystery ingredients and make the most flavorful Italian sausage right in your own kitchen! This Homemade Italian Sausage recipe lets you control exactly what goes into your food (and, more importantly, what doesn't - looking at you, high fructose corn syrup!). With just fresh spices and quality meat, you'll create restaurant-worthy sausage that's naturally sugar-free, keto-friendly, and packed with authentic Italian flavor. Perfect for everything from breakfast skillets to pasta night, this easy seasoning blend will transform regular ground pork into something truly special!
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Why You'll Love This Homemade Italian Sausage Recipe
- Total Control Over Ingredients: Skip the hidden sugars, fillers, and unpronounceable ingredients! Make your sausage with just quality meat and fresh spices. Customize the heat level, adjust the seasonings to your taste, and feel good about every ingredient that goes into your food.
- Budget-Friendly & Bulk-Friendly: Save serious cash by making your own sausage seasoning! Buy spices in bulk, mix up big batches of the blend, and season meat as needed. No more paying premium prices for pre-made sausage - and you'll always have fresh seasoning on hand.
- Incredibly Versatile: Use this seasoning to transform regular ground pork into perfect Italian sausage for any recipe. From breakfast casseroles to pasta dishes, pizza toppings to soup starters - this homemade version works beautifully in everything!
In This Post
Homemade Italian Sausage Recipe (Better Than Store-Bought!) 🌿
Let's get real for a minute - have you ever actually read the ingredient list on store-bought Italian sausage? Some of those labels look more like a chemistry experiment than food! And while I'm not here to totally throw shade at the store-bought stuff, I am here to show you just how easy (and crazy delicious) making your own can be.
Here's the deal - when you make homemade Italian sausage, YOU become the quality control manager. No more mystery ingredients, no sneaky corn syrups, and definitely no fillers padding out your meat. Just pure, delicious, authentically seasoned sausage that would make your Italian grandmother proud (even if you don't have one!).
Between wanting to know exactly what's in my food and trying to keep my grocery budget in check, DIY cooking has become my secret weapon. There's something incredibly satisfying about serving food where you can proudly list every single ingredient - and bonus points for saving money while doing it!
And let's talk about those spices for a minute. Once you start making your own spice blends, there's no going back. Buy those spices in bulk (hello, savings!), and you can whip up fresh seasoning blends whenever you need them. Run out in the middle of cooking? No problem! Mix up another batch right then and there - no emergency store runs are required.
Plus, can we talk about how amazing your kitchen smells when you're mixing up fresh homemade Italian sausage? It's like a little slice of Tuscany right in your own home. And trust me, once you taste the difference fresh, properly balanced seasonings make, you'll wonder why you ever bought pre-made sausage in the first place!
🍽️✨ Don't forget to share your delightful creations with us on Instagram using #BobbisKozyKitchen for a chance to be featured in our newsletter! 📸
🥘Homemade Italian Sausage Ingredient Notes
Here, I explain the best ingredients for my Homemade Italian Sausage recipe, what each one does, and substitution options. For the exact measurements, see the recipe card below.
- Ground Pork: Creates the base of our sausage - an 80/20 lean-to-fat ratio gives the best flavor and texture. Substitution: Ground chicken or turkey will work but will give a leaner, slightly drier result.
- Pink Salt: Enhances all the flavors while providing trace minerals. Substitution: Regular sea salt works fine but won't have the mineral benefits.
- Red Wine Vinegar: Adds tanginess and helps tenderize the meat. Substitution: Apple cider vinegar can work in a pinch.
- Hungarian Paprika: Provides rich, sweet pepper flavor without heat. Substitution: Regular paprika works, but sweet Hungarian adds better depth.
- Ground Fennel: The classic Italian sausage flavor - don't skip this! Substitution: No good substitute. This is essential for authentic taste.
- Dried Herbs (thyme, rosemary, oregano, parsley): Creates that perfect Italian herb blend. Substitution: Fresh herbs can be used at 3x the amount, but dried are more convenient.
- Garlic & Onion Powder: Adds savory depth without texture. Substitution: Fresh minced garlic/onion can work but will change the texture.
- Red Pepper Flakes: Brings optional heat to your sausage. Substitution: Omit for a mild sausage or use cayenne for different heat.
- Black Pepper: Adds classic peppery bite. Substitution: White pepper works but will change the flavor profile slightly.
The printable recipe card at the bottom of the page contains a detailed list of measurements and instructions.
🔪How to Make Homemade Italian Sausage
I have included a few step-by-step photos to help you visualize the recipe. The recipe card below provides the full instructions, including amounts and temperatures.
In a large mixing bowl...
Combine the....
Mix the....
Use a....
Storing and Preparing Your Homemade Italian Sausage
Storage Instructions:
- Refrigerator Storage:
- Raw seasoned meat: 1-2 days in an airtight container
- Cooked sausage: 3-4 days in a covered container
- Spice blend only: Up to 3 months in an airtight jar
- Keep spices away from heat and light
- Freezer Storage:
- Raw seasoned meat freezes for up to 3 months
- Use freezer-quality bags or containers
- Form into patties before freezing
- Label with date and portion size
- Remove as much air as possible
Preparation Tips:
- Using from Fresh:
- Remove seasoned meat from fridge 20-30 minutes before cooking
- Form into patties or crumble as needed
- Cook thoroughly to 160°F internal temperature
- Using from Frozen:
- Thaw overnight in the refrigerator
- Don't try to speed-thaw - affects the texture
- Use within 24 hours of thawing
- Do not refreeze thawed raw meat
💭My Recipe Tips
1. Meat Selection: Choose pork with visible marbling (80/20 ratio) - treating yourself to quality meat makes a huge difference in the final flavor and texture.
2. Spice Timing: Mix your spice blend first BEFORE adding to the meat. This ensures even distribution and lets you taste-test the blend (minus the raw pork, obviously!) to adjust seasonings.
3. Mixing Method: Use your hands to mix - yes, they'll get messy, but nothing combines the seasonings as thoroughly. Just don't overwork the meat, or it'll get tough.
4. Resting Magic: Don't skip the 8-24 hour rest time! This is when the flavors really develop and marry together. Think of it like a first date turning into a beautiful relationship.
5. Portion Power: If you're planning to freeze some, form into patties or portions BEFORE freezing. Future-you will thank present-you for this step!
6. Batch Benefits: Make a double or triple batch of just the spice blend - store it in an airtight container, and you'll always be ready to make fresh sausage. Use 2 tablespoons of mix per pound of meat.
7. Temperature Tip: For best flavor and food safety, let your ground pork sit at room temperature for 15-20 minutes before mixing in seasonings. Cold meat doesn't accept seasonings as well.
FAQ about Homemade Italian Sausage
Making sausage at home lets you control exactly what goes into it - no fillers, no corn syrup, no mystery ingredients! Plus, you can adjust the seasonings to your taste, and it's way more budget-friendly than premium Italian sausage.
Yes! This resting time is crucial - it's when the magic happens! The spices fully blend with the meat, the vinegar helps tenderize everything, and the flavors develop that authentic Italian sausage taste.
Yes! Unlike many store-bought versions that can contain hidden sugars and fillers, this homemade version is naturally low-carb and keto-friendly.
🍽️Serving Suggestions
Breakfast Champion Form into patties and serve alongside eggs for a classic breakfast. Perfect with my Keto Biscuits and Gravy or crumbled into a Low Carb Breakfast Casserole.
Italian Night Star Brown the sausage and add to your favorite pasta dishes. It's incredible in my Low-Carb Italian Beef Bake or Low-Carb Zuppa Toscana. Crumble it over a Cauliflower Pizza Crust for an authentic Italian pizza night!
Meal Prep Master Cook up a big batch and use it throughout the week:
- Toss with roasted peppers and onions
- Add to scrambled eggs
- Mix into Keto Italian Meatballs
- Stir into Cabbage Roll Soup
Quick Dinner Fix Form into patties and serve over Garlic Parmesan Zucchini Noodles or alongside Italian Roasted Vegetables for an easy weeknight dinner that feels fancy!
More Delicious Recipes Using Italian Sausage...
Homemade Italian Sausage
Ingredients
- 1 tsp pink salt
- 1/2 tsp fresh cracked black pepper
- 1 tsp organic garlic powder
- 1 tsp organic onion powder
- 1 tbsp red wine vinegar
- 1 tbsp sweet Hungarian paprika
- 1 tsp ground fennel
- 1/2 tsp red pepper flakes omit if you want a mild sausage
- 1/4 tsp dried thyme
- 1/4 tsp dried rosemary
- 1/2 tsp dried oregano
- 1 tsp dried parsley
- 1 lb ground pork
Instructions
- Mix all of the seasonings together in a small bowl.
- In a large bowl, sprinkle the seasoning blend over the ground pork and combine well with your hands.
- Wrap the sausage in plastic wrap and place it in the refrigerator for 8 to 24 hours.
- Form into patties or use in recipes in place of store-bought sausage.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Food safety
- Do not use the same utensils on cooked food that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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