Cast Iron Chaos RecentChanges
XMLFacebookTwitter

LoginLogoutRegisterContact the WebmasterPayPal Me

Homemade Italian Sausage

Difference (from prior minor revision)

Removed: 9d8

< ** Or: use 4 teaspoons minced garlic, or 8 cloves crushed garlic

Removed: 11d9

< ** Or: 1/3 of a medium sized yellow onion, finely chopped or crushed


Italian-sausage-patties

These aren't burgers, they're sausage patties – Italian sausage. Homemade Italian sausage. The art of sausage making reaches all levels of expertise – even for a beginner, like me. Homemade Italian sausage is amazingly easy to make: all you need to do is mix the right ingredients with ground pork, and you have genuine Italian sausage. The smell of freshly mixed sausage is wonderful, and when cooked the taste is divine. Store bought Italian sausage is good, which is why it's one of the most popular sausages in the USA…but once you've made it yourself, the spicy flavor is so much more intense and simply better than store bought sausage. You may never be satisfied with store bought sausage after you've made it yourself. And here's a very basic recipe for homemade Italian sausage:

Dried herbs are more concentrated than fresh, so if you're using fresh herbs rather than dried herbs, you'll need to use larger amounts. The typical ratio for fresh herbs is three times the amount of dried herbs. For recipes using teaspoons of dried herbs, substitute tablespoons of fresh herbs. This sausage recipe would use 1/2 tablespoon of fresh basil, or 1 and 1/4 tablespoons of fresh parsley.

Mix it all together, and shape into patties. You can stuff sausage casings if you want, or even roll the sausage into meatballs. Fry the patties in a cast iron skillet until the internal temperature reaches 165 degrees Fahrenheit. Serve the cooked sausage however you like – on buns, in rolls, with other foods, or any way you want.