Sweet Italian Sausage

Discover the savory delight of Sweet Italian Sausage, a culinary essential packed with rich flavors and aromatic spices. Made from premium cuts of pork and seasoned with traditional herbs like fennel, garlic, and paprika, this versatile ingredient elevates any dish it graces. Explore tantalizing Sweet Italian Sausage recipes for pasta, grilling, or sautéing, perfect for family dinners or entertaining guests. Learn how to cook Sweet Italian Sausage to perfection and unlock a world of delicious possibilities. Learn how to make top-quality Sweet Italian Sausage, and indulge in the authentic taste of Italian cuisine today.

Sweet Italian Sausage

Sweet Italian Sausage will give you a classic Italian staple, sweet Italian sausage is a flavorful blend of pork, seasoned with herbs and spices like fennel, garlic, and paprika. Perfect for grilling, sautéing, or adding to pasta dishes, its savory taste adds depth to any recipe. Versatile and delicious, it's a must-have ingredient for authentic Italian cuisine.
Prep Time 20 minutes
Total Time 20 minutes
Course Appetizer, Entrees, ingredient, Lunch, Main Course, Snack
Cuisine Italian
Servings 10 100g Servings
Calories 300 kcal


  • 1 kg Ground Pork Shoulder
  • 10 gram Kosher Salt
  • 2.0 gram Black Pepper, butcher grind preferred
  • 2.0 gram Sugar
  • 3.0 gram Fennel Seed, cracked cracked
  • 1.0 gram Coriander, broken or ground
  • 1.0 gram Caraway Seed
  • 90 gram Ice Cold Water


  • Make sure your meat, and water are ice cold before starting this process, including the bowl you will use to blend. Allowing pork fat to render while mixing the sausage will potentially lead to a dense, possibly tough sausage meat.
  • Mix all ingredients together, including the water. Make sure you blend them well, stop blending as quick as possible and put meat back in fridge for 30min to 1hr before use.
    Cook as normal ensuring the temperature of the ground pork reaches 160℉.

Alternative: Stuffing

  • If you are stuffing this sausage as soon as you are done mixing put the blend back into the freezer until almost frozen. Stuff into 32-36mm hog casings or a calogen manufactured casing.

Alternative: Form into patties

  • Put sausage back into freezer getting it almost to the freezing point. Pull back out and on a scale weight out 100g balls. Then flatten into the size and shape you would like to have. Freeze patties individually if you would like before sealing them into ziplock backs or vacuum pack bags. Putting parchment paper or wax paper sheets in between each patty to make sure they don't freezer together.

Alternative: Bulk pack

  • We tend to take the recipe and make a couple of batches at a time with it. We then freeze them into 500g bags for future use in sauces and pasta dishes.

Alternative: Hotter Sausages

  • For Medium Hot Italian Sausage add 2 g (1 tsp) cayenne pepper OR an alternative hot pepper.
    For Hot Italian Sausage add 4 g (2 tsp) cayenne pepper OR an alternative hot pepper

Alternative: Flavours

  • You can add a lot of different flavours into Italian sausages, consider adding Italian spices such as basil, thyme and oregano. Even fresh herbs like parsley or cilantro can be added. Feel the freedome of making these your own.



If you enjoy mathing.
(Weight of Spice / 1000) * weight of meat you have = spice amount
So say you have 2lbs of meat, that’s 908g’s and you are figuring out salt. 
(10 / 1000) * 908 = 9.08 g’s of salt. 
Note On Liquid: Try using something other than water, or a blend of both.
90ml apple juice
45ml of maple syrup and 45ml of water
Keyword Caraway Seed, Coriander Seed, Fennel Seed, Italian, sausage, scotch bonnet peppers

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