Homemade Italian Sausage

Don't have the attachment to put it in casings, so I just made bulk sausage. Whole family loved it!

I love Italian sausage and this is the best that I have ever had. In fact, I liked it so much I went out and bought a sausage stuffer just for this recipe. I followed the recipe exactly and loved it. If I make it again, I will need to half the cayenne pepper because my wife is a wimp. Shame. The original recipe has just the right kick for me. Hmm. I think that I will get off the computer now and go make a huge batch right now.

This recipe was fantastic, I used 5lbs of pork shoulder and adjusted all the spices accordingly, except the cayenne pepper which I kept the ratio for 3lbs of meat. I also added in 1 package of store bought fresh basil which I finely chopped. I would have considered my results to have been a medium heat sausage. Next time I re-make this, I may add even less cayenne to have a mild sausage suitable for toddlers or young kids. Very happy with my results though!

Awesome mix! This version did it skinless for breakfast tacos and later with diced potatoes onions and bell peppers for a nice dinner burrito! Next version will use hog liner for an actual sausage!

This is a really great Italian sausage recipe. I made bulk rather than individual sausages because they work better for my purpose. The result is a very tasty and authentically flavored sausage. I did make a few changes based on our tastes..for example I used a teaspoon of red pepper flakes and only a 1/4 teaspoon of cayenne. I used 2 rounded teaspoons powdered, granulated garlic because that's what I had on hand. I did not add the sugar nor the water because I didn't feel they needed it. I allowed the sausage to marinate overnight before packaging up for freezing. I used it in a simple pasta dish for dinner, and later in a breakfast scramble and both were very delicious. I'll use this recipe again. Recommend!

I did add paprika....otherwise, made as recipe called for. Excellent! Perfect heat!

My husband is a hunter so I used this recipe to make venison sausage. I used half pork and half venison. We usually get our sausage made at a local butcher shop and it is expensive. I adjusted the quantity so that I could make a large batch.. These sausages are delicious , we will be making our own from now on. They are great done on the barbeque.

This is the BEST Italian sausage I have ever eaten or made! I cut back a bit on the cayenne and made it one with anise seeds and once w/o and I liked it better without the anise.

>Made the sausage filling today. Before stuffing the meat into the casing I did a few small patties to taste test. So good!!! Family loved it. Have the sausages in the fridge and looking forward to dinner tomorrow night. >Thank you for sharing this recipe and creating a very easy video to follow.

Great recipe. I made this as my first attempt at homemade sausage using a pork shoulder and I did bulk for spaghetti sauce. Was awesome. Flavors were perfect and just the smell was incredible. It had a nice kick to it heat wise which I love but if making for people that don’t like spicy would be easy to tone down using less cayenne or red pepper flakes

The spices are on point for sure. I used half pork and half goose. Left out marjoram but everything else was delicious!

Even my dad said it was really good.

This is our go-to Italian sausage recipe, with casings or without.

I've made this recipe twice now, and today I'm making my third batch. It goes really fast now that the word is out! The first batch I used 3lbs of shoulder as the recipe called. The second batch I doubled the recipe, and this time I'm doing 12lbs. I have so much fun with the process, but the end result is absolutely amazing! The flavors are pronounced, but not overbearing and the measurements are a perfect balance. I now have the bug and will likely make all kinds of different types of sausage, but this will always be my go-to recipe! Thanks for sharing!

Even better than takeout.

I'm never ever ever ever buying store-bought sausage again. Thank you for this INCREDIBLE recipe!!!

I have made at least a dozen sausage recipes, and this is hand down the best sausages I have ever tasted. Im getting raves from everyone I give these sausages to. Kudos Chef John, you have hit the bullseye!

Wonderful flavor!! I substituted 1 tsp garlic powder for the garlic cloves, and I ommitted the cayenne. Yum.

Doubled the spices and loved it!

Made it for a small gathering and it was a hit.