Italian Sausage

Preparation info

  • Difficulty


  • Makes

    1 pound

Appears in

From Scratch: 10 Meals, 175 Recipes, and Dozens of Techniques You Will Use Over and Over

From Scratch

By Michael Ruhlman

Published 2019

  • About

This is a spicy sausage adapted from my book Charcuterie for smaller portions. It’s a great all-purpose Italian-style sausage to have on hand, and works especially well in lasagne. If you like, form the sausage into patties and sauté in a teaspoon of oil until browned and cooked through, 5 to 10 minutes depending on the thickness of the patties.


  • 1 pound/450 grams pork shoulder, ground
  • 1 scant teaspoon Morton’s kosher salt or fine sea salt, or 2 teaspoons Diamond Crystal kosher salt (1.5 percent of the weight of the meat)
  • 1 tablespoon dried oregano
  • 2 teaspoons fennel seeds, coarsely chopped
  • 2 teaspoons paprika (preferably hot Pimentón de la Vera paprika, but sweet is OK, too)
  • 1 teaspoon sugar
  • 1 teaspoon ground coriander
  • 1 teaspoon red pepper flakes
  • ½ teaspoon freshly ground black pepper
  • Pinch cayenne pepper
  • 2 teaspoons red wine vinegar and/or apple cider vinegar
  • 3 tablespoons cold dry red wine


Combine the pork, salt, seasonings, and vinegar in a mixing bowl. Mix thoroughly by hand (or you can use a standing mixer fitted with a paddle attachment—just don’t overmix or let the meat get warm). Add the cold wine and continue to mix until everything is uniformly combined.