I absolutely love fresh sausage. It’s so easy to make and can be flavored with any number of seasonings. This particular fresh sausage is a Hot Italian Sausage.
Full of flavor and not too spicy this sausage is great for just about any dish. Take your lasagna to the next level, make the most incredible meatballs, have a hot Italian burger, the options are endless. I like a fennel heavy Italian sausage. I just love the flavor that it adds.
To make fresh sausage you need a few things:
- Ground pork 70/30
- Ice Cold Water
The trick here is to use fresh pork. I recommend grinding it yourself or having your butcher grind it. I like a 70% lean to a 30% fat ratio for my sausages. If you want to go a little leaner that’s OK just don’t go too lean. Pork fat adds lots of flavor and keeps your sausage very juicy!!
A little secret I’ll let you in on when making any sausage is that you really need to keep everything very cold during this whole process. If you are grinding your own meat be sure that the meat and the fat are chilled (35F) before you grind them. It’s also a good idea to place the auger and the hopper of the grinder in the freezer as well. This will keep the meat cold while grinding and prevent the fat from smearing. Once everything is chilled, grind the meat and the back fat together on a 4.5 mm plate (if you like it more course you can go 6mm). Once you are finished grinding add your seasonings and your ice cold water. Begin to mix till the mince gets very sticky and begins to stick to your hands. If you can palm a little mince meat and flip your hand upside down without it falling then your sausage is officially finished.
I like to portion mine in 1 pound sausage bags and freeze for later use. They freeze great!
When it comes time to cook your sausage bring the internal temp to 155F and you are finished. I use a Thermapen MK4 for a fast and accurate way to test the temperature. Enjoy the sausage and enjoy the video!
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Hot Italian Sausage
- 1589 g Lean Pork Meat
- 681 g Pork Back Fat
- 36 g kosher salt
- 5.75 g garlic powder
- 2.25 g black pepper
- 15 g paprika
- 8 g anise
- 29.50 g fennel seed
- 8 g red pepper flakes
- 4.50 g cayenne pepper
- 5.75 g onion powder
- 1 cup ice cold water
- Chill pork meat and fat. Grind on a 4.5 mm (or 6mm) plate.
- Add seasonings and ice cold water
- mix well till the mince meat becomes very sticky and tacky
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