Lean Hot Italian Sausage

  • Yield : About 6 lbs (2.7 Kg)
  • Servings : 48
  • Prep Time : 30m
  • Ready In : 30m
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Nutritional Info

This information is per serving.

  • Calories

  • Calories from Fat

  • Total Fat

  • Saturated Fat

  • Trans Fat

  • Cholesterol

  • Sodium

  • Carbohydrates

  • Dietary Fiber

  • Sugar

  • Protein

  • Serving Size

    2 oz (56g)

Use this recipe to make bulk, breakfast patty or extra-lean link sausage. For link sausage natural or manmade casings and a sausage stuffing machine are required. Kitchenaid stand mixers have an optional sausage stuffing attachment. Bulk sausage can be used to make tomato sauce, meatloaf, chili and dozens of other recipes. Each 2 ounce serving (56g) has about 160 mg of sodium compared to 400 to 800 mg for commercially prepared sausage.

Nutritional information is based on using lean fresh or ground pork with 20 percent fat. Using extra lean pork will reduce the number of calories but produce a drier sausage. Pork sausage available in stores is 25 to 30 percent fat.

Homemade sausage is best when used within 6 months but can be frozen for up to one year.

Cook’s Tip

To cook link sausage and retain moisture, boil or cook them in a pan with with about 1/4 inch of water until internal temperature reaches 160°F (71°C) and then give them a quick sear in a hot skillet.



  • 6 lbs (2700 g) 80 percent lean ground pork
  • 2 tablespoons (30 ml) Kosher salt or 1 tablespoon (30ml) table salt
  • 2 teaspoons (10 ml) cayenne pepper
  • 2 tablespoons (30 ml) ground black pepper
  • 4 tablespoons (60 ml) whole anise or fennel seeds
  • 2 tablespoons (30 ml) minced garlic
  • 4 tablespoons (60 ml) anise flavored liquor
  • 1/5 teaspoon (2.5 ml) allspice
  • 2 tablespoons (30 ml) crushed red pepper flakes
  • 1/2 cup (120 ml) water

Method of Preparation

Step 1

Place pork in a large bowl. Add remaining ingredients. Using your hands, mix until well combined.

Step 2

Shape sausage into patties or 1 lb. (453g) rolls. Wrap sausage in plastic wrap and then in aluminum foil.

Step 3

Using a permanent marker, label the aluminum foil with the type of sausage (hot or mild), weight and date.

Step 4

Refrigerate and use within 2 days or freeze.