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Homemade Italian Sausage (Spicy Fennel Links)

A recipe from From Scratch.

From ScratchItalianSausageFennelSpicyFromScratchLinksMediterraneanStyle
Homemade Italian Sausage (Spicy Fennel Links)

Nutrition (per serving)

260Calories
20 gProtein
2 gCarbs
22 gFat
1 gSugar
900 mgSalt

Ingredients

  • 1 kg Pork shoulder (cubed)
  • 200 g Pork fatback (cubed)
  • 2–3 tsp Fennel seeds (toasted & crushed)
  • 1 tsp Paprika (sweet)
  • 1–2 tsp (adjust heat) Red chili flakes
  • 1 tsp Garlic powder
  • 2 tsp Salt
  • 1 tsp Black pepper
  • 2–3 meters Hog casings (soaked)

Method

  1. Chill meat and fat 30–60 min → grind with coarse plate into bowl.
  2. Add all spices, salt, pepper → mix by hand 2–3 min until sticky.
  3. Test patty: fry → taste → adjust (more fennel or chili).
  4. Soak casings in warm water 30 min → rinse inside/out → load onto sausage stuffer tube.
  5. Stuff meat mixture into casings → twist into 10–15 cm links → prick air bubbles with needle.
  6. Refrigerate uncovered overnight to dry casings (helps browning).
  7. Cook: grill or fry 10–15 min turning often until internal 71 °C (160 °F).
  8. Store raw in fridge 2–3 days or freeze 3 months — spicy fennel Italian sausage links from scratch.

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General fitness and nutrition information, not medical advice. Check with a qualified professional before starting a new exercise or diet plan, especially if you have an injury or health condition.