Italian Sausage Sweet

Making your own Italian sausage at home gives you control over the grind, the fat ratio, and the seasoning in a way that store-bought links never can. This sweet (not hot) version uses the classic Italian flavor combination: fennel seeds, sage, garlic, and white pepper, with a cup of white wine mixed into the ground pork shoulder for moisture and a subtle acidity.

Fennel seeds are the signature flavor in sweet Italian sausage, and three teaspoons in five pounds of meat gives you that unmistakable licorice warmth without overwhelming the pork. White pepper adds a quieter, more rounded heat than black pepper, which is traditional for the sweet style.

Stuff into natural hog casings for links, or skip the casings entirely and form into patties for a faster route to the same flavor.

Chef Tips

• Keep the meat cold while mixing. Warm pork fat smears instead of staying in distinct pieces, and you lose the texture that makes sausage satisfying.
• Mix the seasonings and wine into the ground pork by hand until everything is evenly distributed. Undermixing leaves bland pockets.
• If stuffing casings, soak them in warm water for 30 minutes first so they’re pliable and don’t tear.
• Let the sausage rest overnight in the fridge before cooking. The flavors meld and develop significantly.

Variations

• Add a teaspoon of red pepper flakes for a hot Italian sausage version.
• Swap white wine for red wine for a deeper, more robust flavor.
• Crumble and brown the sausage meat for pasta sauces, pizza topping, or stuffed peppers.