Spicy Italian Pork Sausage

Spicy Italian Pork Sausage

Let us show you our Sausage

Sausage is like the chicken soup of the meat world – a true ‘go to’ food. From juicy Italian pork sausages, to spicy Mexican chorizo, to the firm and dry sausages in Asia, almost every culture has their version. This Spicy Pork Sausage recipe can be used in variety of ways, you can use this mostly as a base mix for your bacon explosion recipes, in pasta, rice toppings and many more.


  • 1 4-lb. skinless, boneless pork shoulder (Boston butt), cut into 1–2″ pieces
  • 30 grams kosher salt*
  • 1 tablespoon fennel seeds, toasted
  • 1 freshly ground black pepper
  • 2 teaspoons cayenne pepper
  • 2 teaspoons paprika
  • 1 teaspoon smoked paprika
  • 1 teaspoon crushed red pepper flakes
  • 2 teaspoons finely grated garlic
  • 3 tablespoons dry red wine
  • 2 29–32-mm-diameter natural hog casings, preferably pretubed or preloaded
    *To bind, sausage needs an exact salt-to-meat ratio by weight. No scale? Use 3 Tbsp. Diamond Crystal kosher salt or 2 Tbsp. plus 2 tsp. Morton coarse kosher salt.

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