The moment fennel hits freshly ground pork, the aroma alone tells you this is going to be good. It’s one of those recipes that feels deeply traditional yet incredibly practical. You’re not just cooking—you’re building flavor from the ground up. The texture, the balance of herbs, and that unmistakable savory warmth are things store-bought sausage rarely gets right. Once you try it homemade, it’s hard to go back.
One of the biggest reasons I keep coming back to this recipe is how much control it gives you. Italian sausage varies wildly depending on the brand, and sometimes the seasoning is flat or overly salty. Making it yourself means every batch tastes exactly how you want it to.
There’s also the cost factor, which surprised me the first time I did the math. A whole pork shoulder—especially when bought on sale—turns into several pounds of high-quality sausage for far less than packaged links. That’s enough for multiple meals, and it freezes beautifully.
I also love how flexible this recipe is. Whether you want a classic sweet Italian sausage or something with a bit more heat, you can fine-tune it easily. And despite how impressive it sounds, the process is far more approachable than most people expect. Once you’ve done it once, it becomes second nature.
Getting the ingredients right sets the foundation for great sausage. Each component plays a specific role, and together they create that unmistakable Italian flavor.
Pork Shoulder: This cut is ideal because it naturally contains the right balance of lean meat and fat. That fat is essential for juicy, flavorful sausage. A bone-in shoulder often has better texture and flavor, but boneless works just fine if that’s what you have.
Fresh Herbs (Oregano, Basil, Parsley): Fresh herbs give the sausage a clean, vibrant flavor that lifts the richness of the pork. If you’re using dried herbs, reduce the amount since they’re more concentrated.
Fennel Seeds: This is the soul of Italian sausage. Lightly crushing the seeds before adding them releases their oils and makes the flavor more pronounced without overpowering the meat.
Paprika & Cayenne: Paprika adds subtle sweetness and color, while cayenne brings a gentle heat that builds rather than hits all at once.
Red Pepper Flakes & Black Pepper: These provide sharper heat and a peppery bite. Adjusting these lets you steer the sausage toward sweet or spicy.
Granulated Garlic & Salt: Garlic adds depth without moisture, and salt does far more than season—it helps the sausage bind properly.
Red Wine: A small splash adds richness and complexity. Keeping it cold helps maintain the texture of the meat during mixing.
You don’t need professional equipment to make excellent sausage at home. A basic meat grinder attachment for a stand mixer works perfectly well.
What matters most is temperature. Chilling the grinder parts, the bowl, and even the meat beforehand keeps the fat firm. This prevents smearing and ensures a clean grind, which directly affects texture. It’s a small step that makes a noticeable difference.
Start by cutting the pork shoulder into roughly two-inch cubes. Take a moment to remove any tough sinew or connective tissue. It’s worth the extra few minutes, as those bits can interfere with grinding later.
Spread the cubes out on a tray and place them in the freezer for about 15 minutes. You’re not freezing the meat solid—just firming it up. This helps the grinder cut cleanly and keeps the fat evenly distributed.
Assemble your grinder with a small die and set up a chilled bowl beneath it. I like to nest my mixing bowl inside a larger bowl filled with ice to keep everything cold throughout the process.
Grind the semi-frozen pork directly into the bowl. Pay attention to the texture—you should see clear pieces of meat and fat, not a paste. That visual cue tells you the temperature is right.
Add all the herbs, spices, garlic, and salt to the ground meat. Mixing by hand works best here because you can feel when the texture changes.
Pour in the chilled red wine and continue mixing until the meat becomes slightly sticky and cohesive. This stage, often called “the bind,” is crucial. It ensures the sausage holds together and cooks up juicy rather than crumbly.
This step is essential. Scoop out a small amount of sausage and cook it in a pan until done. Taste carefully.
This is your chance to adjust the seasoning. Maybe it needs a touch more salt, a bit more fennel, or extra heat. Making changes now ensures the entire batch turns out exactly how you want it.
Once the seasoning is dialed in, divide the sausage into one-pound portions. I find this size the most convenient for everyday cooking.
Place the portions into freezer bags, press out as much air as possible, and label them. Fresh sausage can be used right away or frozen for future meals.
Fresh sausage can be stored in the refrigerator for three to five days. Keep it tightly wrapped or sealed to maintain freshness.
For longer storage, freezing is ideal. When packaged properly, homemade Italian sausage keeps excellent quality for up to a year. Thaw it slowly in the refrigerator before using for best texture.
This sausage earns its place in your freezer because it works in so many dishes.
Crumble it into pasta sauces, layer it into lasagna, or use it as a filling for stuffed shells or ravioli. Form it into patties for breakfast sandwiches or slice it into soups and stews.
One of my favorite ways to enjoy it is simply sautéed with bell peppers and onions, served on a crusty roll. It’s simple, satisfying, and a perfect reminder of why making sausage from scratch is so worth it.
Making homemade Italian sausage is easier than you might think. Turn pork shoulder into sausage with a few spices and some fresh herbs to build flavor. This recipe makes a large batch, so you can freeze the extra and always have sausage ready for your favorite meals.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.