Italian Sausage


A great recipe for loose Italian sausage, used in my Chicago style deep dish pizza. This Italian sausage also makes a great pizza topping for other styles of pizza as well including New York, Sicilian, and Neapolitan. If using for pizzas other than Chicago, crumble and cook in a pan first, draining any liquid and fat before using. This Italian sausage is also great in tomato sauce, or it can be formed into patties for breakfast plates or sandwiches.


5 lb
Pork Shoulder (Ground)
3 T
Salt, Kosher
2 T
2 T
Fennel Seed (Toasted)
1 T
Coriander Seed (Toasted)
3 T
1⁄2 t
4 T
Dried Oregano
4 T
Dried Basil
2 T
Garlic, Minced
2 T
Red Pepper Flakes
2 T
Black Pepper
3⁄4 c
Ice Water
1⁄4 c
Red Wine Vinegar


  1. Combine all ingredients a stand mixer and mix with paddle attachement until fully incorporated. If using a smaller mixer such as a kitchen aid, it may be necessary to mix sausage in batches.
  2. If a mixer is not avaible, mix thoroughly by hand.
  3. Place in an artight container and refrigerate for a minimum of 3 hours before using. For best results, refrigerate overnight.
  4. This fresh sausage mix will last in your fridge for up to five days. It can be tightly wrapped in plastic wrap and frozen for up to one month.
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There is 1 Comment

windsorr's picture

I gave this a try. We are not very pork compliant in my house so I thought I would try it with beef instead. To 1.13Kg of Chuck I added 150g of beef fat. Minced once on biggest setting and again on medium. 

Its excellent. Have already used on Pizza and for Burgers. This is a great recepie. Thanks Jacob!.