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Italian sausage can be used in a variety of ways from a one pan veggie and sausage skillet to a sausage, cheese and mushroom strudel. Learning how to make Italian homemade sausage in your own kitchen just makes these recipes even more fresh and flavorful!
This Italian sausage recipe is intended to replace store-bought Italian sausage for browning in recipes. It doesn’t contain enough fat to create great Italian sausage links, but you can use it to make sausage patties if you’d like.
With this homemade Italian sausage seasoning recipe, you can make your Italian pork sausage right in your kitchen. Combine these flavorful spices with turkey, pork, or beef to make excellent Italian sausage you can use in pizzas, meatballs, spaghetti, or any other Italian dish you can think of.
Homemade Italian Sausage is the best because you can adjust to be sweet or spicy. Get the easy recipe with video and learn how to make Italian sausage.
However, trust us on this one–it’s worth the wait. Italian sausages are perfect with pasta sauce, and you can roll them into meatballs. They are juicy and rich in flavor, helping all sorts of seemingly basic dishes stand out. Without further ado, here is our homemade Italian sausage recipe.
Learn how to make the best authentic, flavorful homemade Italian sausage recipe from scratch that is simple to cook and delicious. Servings: 36 Prep Time: 2 hours hours
This homemade Italian sausage recipe not only enables you to maintain full control over the quality of your sausage, it also tastes WAY better than store-bought! It's super easy to make and you can double our triple the recipe and freeze it so you always have sausage on hand!
Old-fashioned Italian sausage and peppers are delicious stuffed inside toasted hoagie rolls for sandwiches, served over pasta, or paired with a loaf of crusty bread.
Baked Italian sausage recipe with onions, peppers, white wine, spices and tomato sauce. A simple & delicious one-dish meal for every occasion!
Cotechino is an Italian sausage that is made from different types of pork meat, and other non-meat parts. It uses more of the pig than normal pork sausages. It’s a recipe that is considered “nose to tail” cuisine. The English translation of cotechino is “little pork rind”.