Wide Open Table: Celebrating a Year with Homemade Spicy Italian Sausage Recipe

A year ago, Wide Open Table began with a Montanan huckleberry sage sausage recipe. Celebrating a year, here’s another favorite: spicy Italian sausage.

This sausage boasts versatility and a flavorful spice kick. Ingredients like granulated garlic, fennel seed, fresh Italian parsley, and optional dry white wine contribute to its Italian flair. The spiciness comes from cayenne pepper and red chili flakes, which can be adjusted to taste. This sausage is perfect for pizza, meatballs, and a baked pasta dish featured in an upcoming Wide Open Table recipe.

While Italian sausage is readily available in stores, homemade offers distinct advantages. First, it’s easier than it seems if you get freshly ground meat with a 20-30% fat ratio. Hunters using game meat often mix in pork fat or beef tallow for balance. Second, homemade ensures all-natural ingredients, unlike store-bought sausages which may contain unpronounceable additives. Third, you can customize seasonings to fit your taste, making it your unique blend.

After making sausages, it’s best to vacuum seal and freeze portions for future use. This recipe is perfect for a single serving or larger batches. It’s designed for flexibility, fitting well into any dish, including a baked pasta recipe to be shared soon in Wide Open Table.

SPICY ITALIAN SAUSAGE RECIPE

1 pound freshly ground pork or meat combo
1 1/2 tsp kosher salt (adjust as needed)
1/4 tsp freshly ground black pepper
1 tsp red chili flake
1/2 tsp cayenne pepper
1 1/2 tbsp paprika
2 tsp whole fennel seed
2 tsp granulated garlic
1 tbsp fresh chopped Italian parsley
optional: 1/4 cup Italian dry white wine

Use freshly ground meat with 20-30% fat. Keep refrigerated until ready to mix. Combine all ingredients, fry a small patty to check seasoning, and adjust as needed. Vacuum seal unused portions and freeze.