<![CDATA[Fresh Italian Sausage Recipe]]>Per a request, Here’s my recipe for about the last 45 years.

60 lbs ground pork, Butt
2 cups Sambuca
1 cup anise seed, ground
1 cup fennel seed, ground
1 cup granulated garlic
1 1/2 cups Kosher salt
1/8 tsp Sodium Nitrite, I dissolve in the water for better mixing
1/2 cup ground black pepper
6 cups ice water
1/4 cup oregano
1 Tbs allspice
1 Cup ground coriander
For sweet (mild) sausage: I do grind the seeds and add everything to water prior to mixing with the meat.

For Hot/Spicy Italian sausage, I add about 1/4 cup of crushed red pepper flakes and about 1/4 cup of Smoked Pimenton Picante Hot Paprika by El Angel. It seems to be a consistent heat level.

Not sure if the Nitrite is really necessary, but in much earlier days, small Italian markets went to the safe side.

]]>https://waltonsdev.nodebb.com/topic/3975/fresh-italian-sausage-recipeRSS for NodeThu, 10 Sep 2026 21:08:57 GMTTue, 15 Jun 2021 22:01:12 GMT60<![CDATA[Reply to Fresh Italian Sausage Recipe on Mon, 27 Sep 2021 16:15:23 GMT]]>Chef My wife tells everyone that she had to marry me in order to get my grandmother’s sugar cookie recipe for Christmas cookies. It is not quite that much of a secret and it is in our family cook book so it will be passed along.

]]>https://waltonsdev.nodebb.com/post/49168https://waltonsdev.nodebb.com/post/49168Mon, 27 Sep 2021 16:15:23 GMT<![CDATA[Reply to Fresh Italian Sausage Recipe on Mon, 27 Sep 2021 15:36:46 GMT]]>Chef that looks like a winner! I wish my wife liked Italian sausage but she does not.

]]>https://waltonsdev.nodebb.com/post/49164https://waltonsdev.nodebb.com/post/49164Mon, 27 Sep 2021 15:36:46 GMT<![CDATA[Reply to Fresh Italian Sausage Recipe on Mon, 27 Sep 2021 15:06:43 GMT]]>Chef does it matter what kind of sambuca is used? Thanks, Jerry

]]>https://waltonsdev.nodebb.com/post/49155https://waltonsdev.nodebb.com/post/49155Mon, 27 Sep 2021 15:06:43 GMT<![CDATA[Reply to Fresh Italian Sausage Recipe on Mon, 27 Sep 2021 14:14:40 GMT]]>Chef I agree Chef. He will leave his book to his kids but I don’t think that they’ll use it much. I’d like to have the mix but that’s his choice. He did give me his stick mix so all’s good and maybe he’ll give it up. I’m probably going to have some meat soon as our season start this Saturday. I’m going t make a half batch with my first deer.

]]>https://waltonsdev.nodebb.com/post/49148https://waltonsdev.nodebb.com/post/49148Mon, 27 Sep 2021 14:14:40 GMT<![CDATA[Reply to Fresh Italian Sausage Recipe on Mon, 27 Sep 2021 01:22:51 GMT]]>yobutt182 It’s a shame that so many recipes have gone needlessly to their grave because of a attitude that I just don’t understand.

Try the one I posted and let me know what you think.

]]>https://waltonsdev.nodebb.com/post/49099https://waltonsdev.nodebb.com/post/49099Mon, 27 Sep 2021 01:22:51 GMT<![CDATA[Reply to Fresh Italian Sausage Recipe on Sun, 26 Sep 2021 17:38:18 GMT]]>Chef sounds good. I’ll give your recipe a try this hunting season. I usually add some light beer when I’m making things but not to the recipes. My old buddy has a very good recipe but he hasn’t given it up just yet. He’s in his eighties so if I don’t get it off of him soon I may never get it! Lol

]]>https://waltonsdev.nodebb.com/post/49068https://waltonsdev.nodebb.com/post/49068Sun, 26 Sep 2021 17:38:18 GMT<![CDATA[Reply to Fresh Italian Sausage Recipe on Sun, 26 Sep 2021 13:37:16 GMT]]>I LOVE Italian sausage. One more thing on my to-do list. My recipe is good…. But sambuca (insert explode head)

]]>https://waltonsdev.nodebb.com/post/49056https://waltonsdev.nodebb.com/post/49056Sun, 26 Sep 2021 13:37:16 GMT<![CDATA[Reply to Fresh Italian Sausage Recipe on Sat, 25 Sep 2021 22:45:55 GMT]]>yobutt182 I like it. keep a bottle in my freezer for making Italian sausage or just in the mood for a shot.

]]>https://waltonsdev.nodebb.com/post/49028https://waltonsdev.nodebb.com/post/49028Sat, 25 Sep 2021 22:45:55 GMT<![CDATA[Reply to Fresh Italian Sausage Recipe on Sat, 25 Sep 2021 22:19:17 GMT]]>Chef sorry, sambuca

]]>https://waltonsdev.nodebb.com/post/49026https://waltonsdev.nodebb.com/post/49026Sat, 25 Sep 2021 22:19:17 GMT<![CDATA[Reply to Fresh Italian Sausage Recipe on Sat, 25 Sep 2021 22:16:20 GMT]]>Chef I’m guessing that you drink the sambuka! Lol

]]>https://waltonsdev.nodebb.com/post/49025https://waltonsdev.nodebb.com/post/49025Sat, 25 Sep 2021 22:16:20 GMT<![CDATA[Reply to Fresh Italian Sausage Recipe on Thu, 01 Jul 2021 21:15:54 GMT]]>Ridley Acres Yes, put it in the recipe section.

]]>https://waltonsdev.nodebb.com/post/41193https://waltonsdev.nodebb.com/post/41193Thu, 01 Jul 2021 21:15:54 GMT<![CDATA[Reply to Fresh Italian Sausage Recipe on Thu, 01 Jul 2021 00:06:32 GMT]]>Ridley Acres Just click on the three dots right of the vote up or down. Then just click on bookmark.

I find this to be a great feature.

]]>https://waltonsdev.nodebb.com/post/41137https://waltonsdev.nodebb.com/post/41137Thu, 01 Jul 2021 00:06:32 GMT<![CDATA[Reply to Fresh Italian Sausage Recipe on Wed, 30 Jun 2021 16:56:17 GMT]]>Oh baby, is there a way I can pin this recipe somewhere so I can come back to it later?

]]>https://waltonsdev.nodebb.com/post/41123https://waltonsdev.nodebb.com/post/41123Wed, 30 Jun 2021 16:56:17 GMT<![CDATA[Reply to Fresh Italian Sausage Recipe on Sun, 27 Jun 2021 13:22:25 GMT]]>Thanks to both of you for the recipes. I will be trying both very soon.

]]>https://waltonsdev.nodebb.com/post/40849https://waltonsdev.nodebb.com/post/40849Sun, 27 Jun 2021 13:22:25 GMT<![CDATA[Reply to Fresh Italian Sausage Recipe on Sun, 27 Jun 2021 07:45:56 GMT]]>Chef unless you are smoking the sausage I don’t see the need. I don’t use it in my fresh brats anyway.

]]>https://waltonsdev.nodebb.com/post/40845https://waltonsdev.nodebb.com/post/40845Sun, 27 Jun 2021 07:45:56 GMT<![CDATA[Reply to Fresh Italian Sausage Recipe on Sun, 20 Jun 2021 20:22:50 GMT]]>Joe Hell What is your opinion on the Nitrite? That recipe is way older than even me

]]>https://waltonsdev.nodebb.com/post/40374https://waltonsdev.nodebb.com/post/40374Sun, 20 Jun 2021 20:22:50 GMT<![CDATA[Reply to Fresh Italian Sausage Recipe on Sun, 20 Jun 2021 14:48:11 GMT]]>Chef We only sell the hot Italian. Some of our other stuff is a suitable replacement for a sweet variety.

]]>https://waltonsdev.nodebb.com/post/40355https://waltonsdev.nodebb.com/post/40355Sun, 20 Jun 2021 14:48:11 GMT<![CDATA[Reply to Fresh Italian Sausage Recipe on Sat, 19 Jun 2021 14:03:58 GMT]]>Joe Hell Chef Thanks for those recipes. Both look good. I’ll have to try them but will be a smaller batch.

]]>https://waltonsdev.nodebb.com/post/40313https://waltonsdev.nodebb.com/post/40313Sat, 19 Jun 2021 14:03:58 GMT<![CDATA[Reply to Fresh Italian Sausage Recipe on Fri, 18 Jun 2021 03:57:03 GMT]]>Joe Hell Sounds great

Do you sell a lot of either sweet or hot Italian sausage at your store?

]]>https://waltonsdev.nodebb.com/post/40292https://waltonsdev.nodebb.com/post/40292Fri, 18 Jun 2021 03:57:03 GMT<![CDATA[Reply to Fresh Italian Sausage Recipe on Fri, 18 Jun 2021 02:12:06 GMT]]>Chef My hot Italian is quite simple…11 lbs ground pork, 80 grams kosher salt, 60 g. toasted fennel. 20 g. red pepper flake and 250 ml water or a 50/50 mix with an Italian white wine such as Pinot Grigio.

]]>https://waltonsdev.nodebb.com/post/40283https://waltonsdev.nodebb.com/post/40283Fri, 18 Jun 2021 02:12:06 GMT<![CDATA[Reply to Fresh Italian Sausage Recipe on Thu, 17 Jun 2021 04:26:27 GMT]]>Chef said in Fresh Italian Sausage Recipe:

@dennyo Frankly, I don’t add it anymore - Just the recipe taught to me many years ago. Hence the note at the end - Don’t think that I was clear enough about it though

It did seem to keep a better color, but really didn’t add anything to the mix that I could tell.

Maybe I should modify what I posted and remove it all together

Thank you friend!

I’ve got a pork butt with your name on it. I’ve been in search of a “go to” sausage recipe. Down here in the “Corn” state I have Graziano’s, it’s a legend when it comes to sausage. I’m still blending and switching flavors to find something close.

I’m starting to think that there is a tad bit of beef in the mix. SO, my search continues. Yours is going to make the next batch. 👍

I think for my batch mix trial I’m going to omit the Sodium Nitrite, because @ the ratio of 60 pounds of pork to my 6 to 9 pounds +/- of pork butt it “MIGHT” be negligible?

]]>https://waltonsdev.nodebb.com/post/40207https://waltonsdev.nodebb.com/post/40207Thu, 17 Jun 2021 04:26:27 GMT<![CDATA[Reply to Fresh Italian Sausage Recipe on Wed, 16 Jun 2021 23:35:34 GMT]]>if it adds to your presentation I would keep it

]]>https://waltonsdev.nodebb.com/post/40176https://waltonsdev.nodebb.com/post/40176Wed, 16 Jun 2021 23:35:34 GMT<![CDATA[Reply to Fresh Italian Sausage Recipe on Wed, 16 Jun 2021 23:31:13 GMT]]>@dennyo Frankly, I don’t add it anymore - Just the recipe taught to me many years ago. Hence the note at the end - Don’t think that I was clear enough about it though

It did seem to keep a better color, but really didn’t add anything to the mix that I could tell.

Maybe I should modify what I posted and remove it all together

]]>https://waltonsdev.nodebb.com/post/40175https://waltonsdev.nodebb.com/post/40175Wed, 16 Jun 2021 23:31:13 GMT