Italian Sasuage Recipe

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.


Smoking Fanatic
Original poster
OTBS Member
May 13, 2006
North East
5lbs of pork course ground
3 tbs of salt
3 tbs of pepper
1/4 to 1/2 cup of paprika <I use Hungerian>
crushed red peper flakes <as much as you like>
2 cups of red wine
I also add 1 pound of provolone cheese chopped into small pieces 3/16" cubed.
1/2 cup of fennel seeds

I mix it all together.. heat up a pan and make a small patty <about the size of golf ball and flatten it out> I fry it up in olive oil to see if it has enough seasoning.. If all is ok and taste is fine <I use to stuff them by hand> Now I use my Kitchen aid attatchement and start stuffing in the casings ..twisting them to the size I like. I then take a needle and start pricking the sasuage to get rid of the air. Don't over fill the casing it will explode when cooking!

Try it you'll like it ..

Tip: Never fry Bacon or sasuages Naked! is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads