Monday 4:00 pm – 1:00 am
Tuesday 4:00 pm – 1:00 am
Wednesday 4:00 pm – 1:00 am
Thursday 4:00 pm – 1:00 am
Friday 4:00 pm – 1:00 am
Saturday 4:00 pm – 1:00 am
Sunday 4:00 pm – 1:00 am

Tips on Making Homemade Italian Sausage

Making homemade Italian sausage is a culinary endeavor and a tradition deeply rooted in Italian culture. Crafted with care and seasoned with a blend of herbs and spices, homemade Italian sausage offers a depth of flavor and authenticity. This guide will explore essential tips and techniques for mastering crafting your delectable Italian sausage right in your kitchen. This also involves selecting the finest ingredients to perfect the seasoning blend.

The Ingredients You Need

Pork: Typically a combination of pork shoulder (butt) and pork fatback, ground coarsely.

Seasonings: Traditional seasonings include salt, pepper, fennel seeds, garlic powder, paprika, red pepper flakes, and sometimes other herbs and spices like parsley, oregano, or basil.

Liquid: Some recipes call for a small amount of liquid, such as white wine, red wine vinegar, or water, to help bind the ingredients together.

Casings: Natural hog casings are commonly used to encase the seasoned meat mixture, but synthetic casings or forming the sausage patties without casings are also options.

Optional ingredients: Depending on personal preference and regional variations, other ingredients like grated cheese, wine, or additional herbs may be added.

An Example Recipe


  • 2 lbs (about 900g) pork shoulder (butt), trimmed of excess fat and cut into cubes
  • 1/2 lb (about 225g) pork fatback, cut into cubes
  • 3 cloves garlic, minced
  • 2 teaspoons salt
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons fennel seeds, lightly crushed
  • 1 teaspoon paprika
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • 2 tablespoons red wine vinegar
  • 2 tablespoons cold water


  • Place the cubed pork shoulder and fat back in a large mixing bowl. Ensure the meat is cold before proceeding.
  • Combine the minced garlic, salt, black pepper, fennel seeds, paprika, and red pepper flakes in a small bowl. 
  • Sprinkle the seasoning blend over the cubed pork and fatback. 
  • Grind the seasoned meat mixture using a meat grinder fitted with a coarse grinding plate. To maintain freshness, keep the meat and equipment cold throughout the grinding process.
  • Once ground, transfer the meat mixture back to the mixing bowl. Add the red wine vinegar and cold water. Mix gently until the liquid is fully incorporated into the meat mixture.
  • Attach a sausage stuffing nozzle to the meat grinder or use a sausage stuffer. Slide the soaked hog casings onto the nozzle, leaving a few inches of casing at the end. 
  • Stuff the meat mixture into the casings, ensuring they are evenly filled without air pockets. Twist or tie the sausages into links of your desired size.
  • Refrigerate the freshly stuffed sausages on a baking sheet or tray.
  • When ready to cook, heat a skillet or grill over medium heat. Cook the sausages slowly, turning occasionally, until they are golden brown and cooked through and have an internal temperature of 160°F (71°C).

Quality Ingredients and Craftsmanship at Umbria

Umbria’s commitment to excellence begins with sourcing the highest quality ingredients for Italian meats and cuisines. The skilled artisans apply traditional techniques and meticulous attention to detail to craft each dish. Hence, Umbria is the premier destination for those seeking the finest Italian meats and cuisines. Make a reservation with us today!