In the world of sausage making there are several types of sausages. The most basic is considered the “fresh bulk sausage”. The fresh bulk sausage is sausage that is not put into casings and consists of meat and seasonings that have been mixed together. In this category you might find the breakfast sausage, Mexican chorizo, and of course the Italian Sausage.
The Italian sausage is a great sausage and one that we make constantly for our business. We use this sausage in a plethora of dishes because it’s flavorful, versatile, and incredibly easy to make. Today I’m going to share with you the absolute easiest way you can make this awesome sausage at home and have it turn out better than anything you can buy at the store..
For todays “Easy Italian Sausage” recipe we will using pre-ground pork. Getting this from your local butcher is preferred but store bought is ok too. If you have the option try to get a 70/30 lean to fat ratio. This will give your sausage a lot of delicious juicy flavor. When you are ready to make sausage take your ground meat (along with the water that’s called for in this recipe) and place it in the freezer for 30 minutes. This will chill your ground meat and make your water ice cold. We want our meat to be cold during the entire process.
Now that you have your meat and water in the freezer chilling let’s get the seasonings together. I personally like to weigh my seasonings out and place them in a small container (this makes it easier for later). By weighing your seasonings out you can ensure that your sausage will come out the same every time you make it. A small kitchen scale that weighs in both ounces and grams is a great tool to have in your kitchen.
Now that everything is ready let’s mix our sausage meat. Add the seasonings and ice cold water to your chilled ground pork meat and begin to mix. Mixing by hand is the more traditional way of doing this but if you happen to have a kitchen aid stand mixer, mixing it on a medium speed will allow this process to happen much faster (depending on how much you make you might have to work in batches).
You are going to mix your meat till all the seasonings are well incorporated and the meat mixture starts to get sticky/tacky. If you grab a small hand full of the mixture it will want to stick to your hand. As soon as that happens you are finished!
This sausage freezes great. We generally freeze 1 pound portions in freezer safe zip lock bags with the air removed (or vac sealed bags).
Enjoy the video and the recipe. If you have any questions feel free to ask away. If you make this at home I’d love to hear about how it came out!!
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A note about this recipe. If you want to make less/more of this sausage just adjust the weight in the “weight of your meat/fat” section.
If you are making sausage adjust the servings to reflect the total weight of your meat and fat
- Place ground meat and water in the freezer for 30 minutes
- Add seasonings and ice cold water to the chilled ground meat
- Mix until the mince meat becomes very sticky and tacky
- Portion into freezer friendly zip lock bags, remove as much air as possible, and freeze for later use.
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