One Pound Homemade Italian Sausage Recipe

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1 pound homemade Italian Sausage recipe

I decided to post this One Pound Homemade Italian Sausage Recipe because it can be really hard to break down large recipes. Most sausage recipes are for large amounts, but there are times when just 1 or 2 pound of fresh sausage is needed. I used this sausage in bulk form, but you can stuff it into links if needed.

One Pound Homemade Italian Sausage Recipe
 
Prep time
Total time
 
Author:
Cuisine: Italian
Serves: 1 pound
Ingredients
  • 1 pound ground pork
  • 3 tablespoons ice water
  • ⅛ teaspoon black pepper
  • ½ tablespoon salt
  • ¼ teaspoon sugar
  • 1 teaspoon garlic powder
Instructions
  1. Whisk all the dry ingredients together in a small bowl. Add the ice water and mix until thoroughly combined. Add the mixture to the pork and work it in using your hands.
  2. Use as bulk or stuff into casings.

 

Italian Sausage – peppers and onions in a Bun

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italian sausage in a bun recipe

Use your favorite store bought Italian sausage links, or make your own. The vegetables in this recipe turn this sandwich into a delicious combination of flavors. This is a simple recipe that cooks fairly quick – if you like sausage and pepper combos give this one a try; it’s really good.

Italian Sausage peppers and onions in a Bun
 
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Cook time
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Author:
Recipe type: Main
Cuisine: Italian
Serves: makes 6
Ingredients
  • 5 - 6 Italian sausage links (if you use store bought there is usually 5 in a package)
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion (halved and sliced)
  • ½ medium red onion (sliced)
  • 4 cloves of garlic (minced)
  • 1 large red bell pepper (sliced)
  • 1 large green bell pepper (sliced)
  • 1 tablespoon fresh basil (minced)
  • 1 teaspoon dried oregano
  • ¼ teaspoon red pepper flakes (or to taste)
  • ½ cup white wine
  • 6 brat buns
Instructions
  1. Prep vegetables and onions according to ingredients list.
  2. italian sausage in a bun prep picture
  3. In a large skillet over medium high heat brown sausage on both sides; remove from pan and set aside.
  4. browned italian sausage
  5. Cook the onions and garlic over medium heat for about 3 minutes, using the butter.
  6. cooing onions and garlic
  7. Add the wine, green pepper, red pepper, and seasonings. Bring the mixture to a boil and work the sausages into the pepper mixture. Cook covered until vegetables are tender and sausage is done.
  8. Serve with a link of sausage topped with the vegetable mixture.

Inspired by Allrecipies.com

Homemade Maple Flavored Breakfast Sausage Recipe

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homemade maple flavored breakfast sausage recipe

The plan was to purchase breakfast sausage from the store but it was all frozen and I didn’t have the time to let thaw out so I decided to put my own together. I purchased the ground pork for this recipe but you could easily grind your own if you have a grinder available. Whenever I do this I try and make a little extra so I can freeze some of the sausage. This recipe is mildly seasoned so you might want to add the cayenne pepper to taste if you want to turn up the heat a little bit. Fresh homemade breakfast sausage is a nice treat and it’s not as hard to make as you think; give it a try.

Homemade Maple Flavored Breakfast Sausage Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: makes 16
Ingredients
  • 2 pound of ground pork
  • 1 tablespoon maple syrup
  • 1 teaspoon garlic powder
  • 2 teaspoons dry sage
  • 1½ teaspoons course ground black pepper
  • 1 teaspoon salt
  • 11/2 teaspoon dried thyme
  • ⅛ teaspoon cayenne pepper (or to taste)
  • 2 tablespoons butter
Instructions
  1. In a large bow starting with the ground pork mix all the ingredients together except for the butter. (Using your hands work best for this)
  2. Form the bulk sausage into patties and cook in butter until browned and done. (Internal temperature of 145F.)
  3. Makes 16 depending on size

Adapted from Cooks Country

Slow Cooker Sausage and Peppers/with Homemade Mild-Hot Italian Sausage

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Slow Cooker Sausage and Peppers with Homemade Mild-Hot Italian Sausage

 

The weather has been so hot here just like in most parts of the country so I decided it was a great time to use the slow cooker. This Slow Cooker Sausage and Peppers recipe makes a great tasting sandwich. I have also wanted to post another homemade sausage recipe so I took this opportunity to do just that. This Mild-Hot Italian Sausage is really good especially if it is used to compliment another recipe. This sausage recipe compliments Slow Cooker Sausage and Peppers very well. It is also very good combined with spaghetti sauce. When I make the sausage I will link 1/2 of the batch, and freeze the other 1/2 unlinked to use in spaghetti or other dishes. This recipe has a little bit of a nip to it, but if you like it really hot, just add more red pepper flakes.

If you prefer an Italian sausage on the mild side here is a link for a Sweet Italian Sausage recipe.

If you don’t feel like putting up with the heat give this Slow Cooker Sausage and Peppers recipe a try. Purchase the sausage, or make your own Fresh Italian sausage; making your own is not as hard as you would think. Most meat grinders come with a sausage horn attachment and you can purchase sausage casings from your local meat market.

(You can also make Venison sausage with this recipe by substituting 1/2 the pork with Venison)

Slow Cooker Sausage and Peppers Recipe
 
Prep time
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Total time
 
Author:
Recipe type: Slow Cooker
Cuisine: Italian
Serves: makes 6
Ingredients
  • 2 large sweet red peppers (seeded and sliced length wise)
  • 1 large green bell pepper (seeded and sliced length wise)
  • 1 large sweet yellow pepper (seeded and sliced length wise)
  • 1 large sweet onion (cut into wedges)
  • 6 mild hot Italian sausage links (1-1 1/ 2 pounds)
  • ¼ cup red wine vinegar
  • ½ teaspoon thyme
  • ½ teaspoon black pepper
  • 1½ tablespoons cornstarch
  • 2 tablespoons water
  • 1 tablespoon stone ground mustard
  • 6 bratwurst buns or hoagie rolls
Instructions
  1. Place sausage links in the bottom of the slow cooker.
  2. Prepare the vegetables and onion according to the ingredients list and add to the slow cooker.
  3. sweet peppers sweet peppers and sausage
  4. Pour in the red vinegar and season with the thyme and pepper. Cook on low temperature for 5-6 hours, or until sausage is done and vegetables are tender.
  5. Using a slotted spoon remove the sausage and vegetables to a serving platter, separating the sausage. Set aside and keep warm.
  6. Pour the juice from the slow cooker into a small sauce pan. In a small glass dissolve the cornstarch in the cold water. Mix together the juice, cornstarch mixture and mustard. Cooked until thickened and set aside.
  7. sausage and peppers Slow Cooker Sausage and Peppers
  8. Split the buns and lay them cut side up in a broiler pan-broil until lightly toasted. (Watch these close they brown-up fast)
  9. To make the sandwich cut the sausage lengths diagonally into about 1 inch slices. Line the buns with sausage, top with the peppers, onion, and drizzle some of the sauce on top.
homemade hot italian sausage

Homemade Mild-Hot Italian Sausage
 
Prep time
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 5 pounds
Ingredients
  • 5 pounds boneless pork butts
  • 2½ tablespoons salt
  • ½ tablespoon cracked fennel seed
  • 1 teaspoon coarse ground fresh black pepper
  • 1 teaspoon garlic powder
  • ½ tablespoon sugar
  • 1½ teaspoons red pepper flakes
  • ½ teaspoon caraway seeds
  • ½ tablespoon coriander
Instructions
  1. Prepare the casings if you are stuffing the sausage-you will need 32-35mm hog casings. This are usually preserved in salt or a salt brine-flush the casing with cold water to remove the salt and soften them up.
  2. Grind all the meat through ¼ or ⅜ inch grinder plate.
  3. ground pork seasoning
  4. Dissolve the salt and mix the seasoning together in the ice water. Add the mixture to the meat and mix until thoroughly combined. (Hands work good for this is you don’t have a heavy duty mixer)
  5. homemade sausage
  6. Pull the casing over the sausage horn and feed the grinder with the meat; controlling the sausage casing with your hand as the grinder is stuffing them. When this process is finished, twist the sausage to form links; cut, use or freeze as desired.

 

Homemade Sweet Italian Sausage recipe

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Homemade Sweet Italian Sausage recipe

It has been  many years since I have made my own sausage, so I started a category for sausage making a couple of months ago. Breakfast Sausage ; I forgot how good the fresh sausage is. My wife said, “Wow this is really good you could sell a lot of this”. Well I think she forgot that that is exactly what we use to do, except at that time, we used a venison and pork combination because we processed venison for the hunters. This Homemade Italian Sausage recipe has a good blend of seasoning that works for wild game, pork or beef. Venison is kind of dry so I usually use a 50/50 combination of venison, and pork butts, but you can mix the combination up to suit your taste. You can link your sausage by purchasing casing from your local market. If you can’t locate them in the meat counter ask the meat department- they can order them for you. I like to spit the sausage up a little bit so I have some links, and some bulk Italian sausage in the freezer. If you decide to make links you will need 32-35mm hog casings along with a sausage stuffer, or an attachment for your grinder. (Most home electric meat grinders come with the attachment)

Homemade Sweet Italian Sausage recipe
 
Prep time
Total time
 
Author:
Recipe type: Main
Cuisine: Italian
Serves: Makes 5 pounds
Ingredients
  • 5 pounds of pork butts or (pork and venison combination)
  • 2½ tablespoons of canning or pickling salt
  • 8 ounces of ice water
  • 1½ teaspoons fennel seed (optional)
  • 1 teaspoon coarse black pepper (fresh ground)
  • 1 teaspoon garlic powder
  • 1½ teaspoon sugar
Instructions
  1. Cut the meat up to fit the size of your grinder. If you are using a combination of different kinds of meat, like wild game and pork, mix the meat together before grinding.
  2. Grind the meat through a 1/ 4 or 3/ 8 inch size plate.
  3. In a medium size bowl, starting with the water, combine all the ingredients. Using your hands or a meat mixer, mix the seasoning into the meat until thoroughly combined.
  4. Note about hog casing-they may be packed in salt, so thoroughly rinse them, and flush them out with cold water before stuffing.
  5. Place the sausage casing over the stuffing horn, and then stuff and link. Take out what you need fresh and freeze the rest.

 

Homemade Sweet Italian Sausage recipe Homemade Sweet Italian Sausage recipe

Homemade Sweet Italian Sausage recipe Homemade Sweet Italian Sausage recipe

Homemade Sweet Italian Sausage recipe

Eggs and Sausage Casserole Recipe

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Eggs and Sausage Casserole Recipe

It has been awhile since I prepared a breakfast dinner for supper. I had some homemade breakfast sausage in the freezer and decided to use it up. For some reason I have never prepared an egg and sausage type casserole-if have had Egg and Sausage Casserole at get togethers, and thought it was pretty good. When I came across this recipe I thought I would give it a try. Outside of the seasoning that is incorporated into the breakfast sausage there is no additional seasoning added, which leaves a lot of room to adjust the seasoning to your taste. Some good additions could be mushrooms or sweet peppers and maybe some cayenne or red pepper flakes if you want to turn up the heat a little bit. I prepared this recipe as written and it was very good. Enjoy

Serves 6

Ingredients

1 pound sage flavored breakfast sausage

3 cups shredded potatoes (drained and press)

1/4 cup butter (melted)

12 ounces mild shredded Cheddar cheese

1/2 cup onion (finely diced)

1 (16 ounce) container small curd cottage cheese

6 large eggs

 

Directions

1. Preheat oven to 375 degrees F (190 degrees C) and lightly grease a 9×13 inch casserole dish.

2.  Brown sausage in a skillet over medium heat.

browning sausage shredded potatoes

3. In a bowl mix together the melted butter and shredded potatoes, then line them in the bottom and on the sides of the casserole dish.

4. In a bowl mix the sausage, Cheddar cheese, onion, cottage cheese, and eggs. Pour over the potato mixture.

casserole mix egg,sausage and cheese

5.  Bake 1 hour or until a toothpick inserted into center of the casserole comes out clean.

Let cool for 5 minutes before serving.

Egg and Sausage Casserole

Homemade Breakfast Sausage Recipe

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Homemade Breakfast Sausage Recipe 

This is so easy to do I’m surprised more people don’t make their own sausage. I you have ever cooked sausage and as an end result had to drain a lot of grease out of the bottom of the pan it leaves you wondering exactly what were the ingredients in the sausage. For sure the store is going to use as much fat as they can legally use, and if they think they can get away with it even more. You can make a high quality sausage using 100 percent pork butts, and chances are it will be much better tasting, and healthier, then what you can buy from the store, plus you will have the advantage of knowing exactly what’s in it.

This Homemade Breakfast Sausage Recipe is a simple, basic recipe. I use a table top electric grinder to grind the pork, however if you don’t have one, I think a hand grinder would work out fine. Also if you find a pork butt roast in the meat counter you really like; most stores will grind them for you. (3/16 inch coarse grind) don’t skip the ice water in this recipe it will keep the meat cold and blend the seasoning. I also recommend keeping the pork as cold as possible; it should be chilled in the 32 to 35 degree range F.

This recipe is for 10 pounds, sometimes I will cut it in half to make smaller amounts, and freeze what I don’t use. If you have a stuffer attachment you can stuff the sausage into 28-30mm hog casing, or 22-24 lamb casing, or use it as bulk sausage such as I did for the biscuits and gravy picture above. Here is a link for my biscuits and gravy recipe on this site.

If you have never made your own Breakfast Sausage before give it a try. You’ll save a little bit of money by making your own, and will have the satisfaction of knowing exactly what’s in it. Enjoy

Ingredients

5 tablespoons kosher or canning salt

1 tablespoon ground white pepper

2 tablespoons rubbed sage

1 teaspoon ginger

1 tablespoon nutmeg

1 tablespoon thyme

1 tablespoon hot red pepper (optional)

1 pint ice water

Directions

1. Mix all the dry ingredients in a bowl, add the ice water and mix thoroughly. Pour over the ground pork and mix until all the spices are evenly distributed.

grinding pork ground pork sausage

2. Refrigerate immediately.