Hot Italian Sausage

Preparation info
  • Makes about

    2 pounds

    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

For those who prefer a hotter, more complicated flavor, this is a worthy rival to our own favorite, Sweet Italian Sausage.


  • teaspoons coarse (kosher) salt
  • ½ teaspoon whole black peppercorns
  • 3 to 6


  1. Combine the salt, peppercorns, hot peppers, paprika, thyme, and fennel in a spice mill or a mortar and grind to a coarse texture, not a powder. Mix in a small bowl with the garlic.
  2. Combine the meat, fat, and spices in a large bowl.
  3. Put half the mixture in the container of a food processor and process to a medium-coarse grind (if you are using a