My Family's HOMEMADE Italian Sausage Recipe

Comments · 169

• AB

  @abelardoaramburu7791 · 3 years ago

  you need to freeze the meat before grinding. That is why the meat and fat where smushing on the grinder. Recipe looks great!

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• AP

  @aprilrains9921 · 3 years ago

  Best sausage stuffing tutorial.  Nice meat grinder  too.

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• DI

  @dimex3362 · 2 years ago

  I really like naked sausages.. no casing just burned a bit on the grilll or stove top… delicious!

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• BO

  @BobbyMatheis · 3 years ago

  I made 12 pounds with this recipe. it is a home run. Thanks Uncle Billy

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• CJ

  @cjohnson4342 · 3 years ago

  I make my Sicilian grandfather's sausage recipe several times a year and I made it in bulk at Christmas as gifts for family so they can make subs. I appreciate the tip about the ice, makes sense. I do wine and cheese usually.

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• JA

  @JatFrench-Creek · 11 months ago

  Love making home made sausage.  A good sausage elevates any meal.  I've had a LEM #12 grinder for over 10 years, and it's a great little work horse.  Other commenters are correct on partially freezing meat before grinding and mixing, but appreciate the video non the less!

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• JU

  @judelbugsrutter6727 · 1 year ago

  Ngl I saw the orange peel and went with another recipe last time… but gave it a go today. Woe to go in my Kenwood… 8lb was about the max that it could cope with in the bowl (I have the larger mixer)…. I’ve just had the test patty and it was so good. Even boring sausages are expensive in our town (not much change from $30 for 2kg)… but pork roasts were on sale at the supermarket for $8/kg… I’m bringing meatballs for Xmas (too hot for roast here most holidays too)… it’s a bit of fiddling around but if you don’t have a mincer but do have a thermomix (or good clone)  do some maths, I made  a third of a batch. Wizz the spices, remove (I used tm to grind seasonings today except fennel went through the mincer along with frozen parsley). Then, pop meat cubes onto spinning blades for first pass, no more than a cup at a time, remove, repeat. Then do the ice, add everything back in (I had 2.5 pounds of meat) and mix on medium till it looks like sausage. I don’t bother with the wole "stuffing it in casings bit"… we eat our sausages in pattys, balls or finely smashed in the frying pan…

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• 04

  @04658IFH · 3 months ago (edited)

  I don't know where you live, but pork butt is often on sale here for $0.99/lb.  in 2026.  I love it! I use pork butt for chorizo, Italian sausage, carnitas, and dry cured capicola.  Now you have to get a dedicated sausage stuffer.  It's so much better than using a cone on a meat grinder because it's easier to control the tightness of your stuffing and to avoid air pockets.

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• OP

  @OptionOne-g2f · 3 years ago

  Or you can simmer the bones in your tomato sauce when you make it.  For stock or sauce... delicious flavor boost.

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• RO

  @rodgerbenson4319 · 3 years ago

  just finished making this and I doubled the red pepper flakes   The taste is fantastic!!

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• BA

  @barbaraseddon5986 · 3 years ago

  I’ve never made any kind of sausage but yesterday I made these, and they are delicious. Your step by step instructions are so very easy to follow . Thank you.😊

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• JA

  @jamescampolo7824 · 2 years ago

  When I left Kenosha, I left behind a hand crank grinder. I miss it now.

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