By David Tanis
- Total Time
- About 10 minutes
- Rating
- 5(221)
- Notes
- Read community notes
Homemade hot Italian fennel sausage isn't a chore. Lightly browned and crumbled, this pork sausage makes a terrific topping for pizza or an addition to a rustic pasta dish.
Featured in: When Nettlesome Becomes Nice
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Ingredients
Yield:Makes 1 pound
- 1pound coarsely ground pork shoulder, not too lean
- 1teaspoon salt
- 1teaspoon crushed fennel seeds
- ½teaspoon hot red pepper flakes, or more to taste
- 1tablespoon mild paprika
- 3garlic cloves, minced
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
185 calories; 14 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 1 gram carbohydrates; 1 gram dietary fiber; 0 grams sugars; 13 grams protein; 183 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Put the pork in a bowl and add all remaining ingredients. Mix well to distribute the seasoning evenly throughout the meat.
Step
2
Cover and refrigerate for up to 3 days, or freeze for future use.
Ratings
5
out of 5
221
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Cooking Notes
kathleen
Add crushed whole coriander, and dried oregano, black pepper, and twice the salt.
Add fresh pork belly to increase fat.
Mary
So easy and so much better than anything you can get at your average grocery store....and without the long list of scary-sounding ingredients. I doubled the recipe and froze most of it in quarter pound increments in sandwich bags inside a freezer bag. It's great to have on hand for all of those recipes that call for a couple of links with the casing removed.
Dan Findlay
My grandmother always used 1 teaspoon of salt per pound of meat, but I have reduced the salt by one third, similar to the 30% cut recommended by Reno Domenico below, and my sausage is praised by all. I also add a splash of wine; white, red, vermouth, marsala, sherry, whatever is open. I remember Grandma pouring in a glug of anisette or whiskey!
kb
Beautifully simple recipe with loads of flavour. I toasted my fennel seeds and let them cool before I crushed them, which enhanced the flavour.
Cathy
Made this tonight with ground pork from my farm share. Very easy - ended up sautéing with garlic, leeks, chopped tomatoes and chopped kale. Super!
Ash
Super easy to make and my wife and kids tell me that it was so much better than anything that we buy. Definitely a keeper.
Reno Domenico
I would suggest reducing the salt per pound by 30% - or, be careful to use level teaspoons - otherwise - it's a great and authentic recipe.
Robin
Great easy recipe! I buy my ground pork from a local source and cannot always get it as hot Italian sausage. Easy to make to add to any recipe I’m making.
tara
This is really delicious and I only used ground Turkey. I can’t imagine how good it would be following the recipe as directed.
Lauren G.
Made this with impossible ground beef. Swapped fresh, minced garlic for granulated, and added some onion powder too. To cook, sautéed with olive oil in a pan.
Joe
I used Spanish smoked paprika and it was fantastic.
kb
Beautifully simple recipe with loads of flavour. I toasted my fennel seeds and let them cool before I crushed them, which enhanced the flavour.
Ash
Super easy to make and my wife and kids tell me that it was so much better than anything that we buy. Definitely a keeper.
barfly
I used smoked paprika, an extra clove of garlic and lion cut chops. Was too lean so easy to end up dry. Next time I’ll use a shoulder or butt. However this was so easy and so delicious. The smoked paprika added a nice flavor to it that wasn’t overpowering.
Dan Findlay
My grandmother always used 1 teaspoon of salt per pound of meat, but I have reduced the salt by one third, similar to the 30% cut recommended by Reno Domenico below, and my sausage is praised by all. I also add a splash of wine; white, red, vermouth, marsala, sherry, whatever is open. I remember Grandma pouring in a glug of anisette or whiskey!
kathleen
Add crushed whole coriander, and dried oregano, black pepper, and twice the salt.
Add fresh pork belly to increase fat.
Reno Domenico
I would suggest reducing the salt per pound by 30% - or, be careful to use level teaspoons - otherwise - it's a great and authentic recipe.
Cathy
Made this tonight with ground pork from my farm share. Very easy - ended up sautéing with garlic, leeks, chopped tomatoes and chopped kale. Super!
CarolL
Really good. Added it to pasta with anchovies, garlic and kale. Yum!
Mary
So easy and so much better than anything you can get at your average grocery store....and without the long list of scary-sounding ingredients. I doubled the recipe and froze most of it in quarter pound increments in sandwich bags inside a freezer bag. It's great to have on hand for all of those recipes that call for a couple of links with the casing removed.
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