Sweet Italian Sausage
This homemade sweet Italian sausage is 100% free of funky, artificial ingredients you might find in the factory-made stuff. This recipe makes a large, 3-pound batch that can be portioned and frozen for later use but can easily be reduced to a 1-pound (1/3 recipe) batch.
What gives this recipe that special something is a winning combination of seasoning, combined with the natural fat of the pork, and the acidity of red wine vinegar.
Acid + Salt + Fat = Yum. (That’s a second-hand culinary school tip for you.)
My recipe below offers options for fresh garlic and onion for max flavor, but I also share dry measurements as a convenience option. I also applied a bit of heat to the seasonings to bring the flavors into full bloom. Although it contains red chili flakes, the sausage is still mild, and slightly sweetened with a touch of honey.
Full disclosure: Some of the links in this post may be affiliate links. As an Amazon Associate, I earn from qualifying purchases. If you choose to purchase a product using one of these links, it will support my work at no additional cost to you.
- This is delicious made with pork, or turkey.
- If you are going to make meatballs with this mix, I recommend adding egg and a gluten-free breadcrumb substitute. Without a binder, this mixture can be crumbly.
- To freeze: Form the mixture into 8-ounce (1/2 lb) portions, and freeze on a parchment-lined baking sheet until solid. Place frozen sausage portions in a large zip-top freezer bag. Seal, label, and date the bag. Store in the freezer for up to 6 months. Thaw and use as desired.
Thyroid-healthy Recipe Highlights:
- A 3 ounce serving of pork contains 103% DV for tyrosine, 63% DV for selenium, and 17% DV for Zinc – 3 key nutrients for thyroid health.
- Garlic has many powerful healing properties and can aid or alleviate some of the symptoms of thyroid disease, such as inflammation, cardiovascular issues, decreased immunity, and increased infection. It can also support the liver in its detoxification efforts.
Sweet Italian Sausage (Big Batch)
- 3 tablespoons extra virgin olive oil
- 2 cups finely diced onion, about 1 1/2 medium, (or sub. 1 tbsp. onion powder)
- 1 1/2 tablespoons Italian Herb Seasoning
- 1 1/2 teaspoons ground fennel
- 3/4 teaspoons paprika
- 3/4 teaspoons red chili flakes (for mild heat)
- 1 tablespoon honey
- 1/4 cup plus 2 tbsp freshly minced garlic, about 6-8 cloves (or sub. 1 tbsp garlic powder)
- 3 lbs. ground pork, preferably organic, pasture-raised (or sub. turkey)
- 1 tablespoon fine sea salt
- 3/4 teaspoon freshly ground black pepper
- 3 tablespoons red wine vinegar
- In a medium skillet, over medium heat, combine olive oil and onion. Cook 3-5 minutes or until soft.
- While onions are cooking, add Italian herbs, ground fennel, paprika, chili flakes, and honey. NOTE: If using onion powder, simply add with other herbs and spices to the oil, and heat to help the flavors "bloom", until fragrant, 1-2 minutes.
- Add chopped garlic to the pan and cook 1 minute more or until fragrant (no color). Remove pan from heat and let cool for a couple of minutes.
- In a medium mixing bowl combine ground pork, sea salt, black pepper, and red wine vinegar. Use a heatproof rubber spatula to scrape in the herb and spice oil. Mix with your hands to combine. Use or freeze as desired.
- If you are going to make meatballs with this mix, I recommend adding egg and a gluten-free breadcrumb substitute (like coconut, almond, or oat flour). Without a binder, this mixture can be crumbly.
- To freeze, form the mixture into 8-ounce (1/2 lb) portions, and freeze on a parchment-lined baking sheet until solid. Place frozen sausage portions in a large zip-top freezer bag. Seal, label, and date the bag. Store in the freezer for up to 6 months. Thaw and use as desired.
Sat. Fat (grams)9.30