Homemade Sausage

Sausage that resembles that of Italy is one of the hardest products to find in the States. The Italian sausage in the States is mostly based on recipes the early immigrants brought from southern Italy. This kind of sausage tends to be much more heavily spiced, particularly with fennel, than the pork sausage of central and northern Italy, which almost never has fennel. The recipe below approximates the flavor of sausage that you might get in Italy. It is not real sausage, of course, because it has no casing, but for those times when crumbled sausage is called for, it works remarkably well.

Preparation time: 5 minutes
Total time from start to finish: 12 hours


  • 1 pound ground pork
  • 1 teaspoon salt
  • 1 teaspoon Freshly ground black pepper
  • 1 teaspoon chopped fresh rosemary
  • ½ teaspoon finely chopped garlic
  • 2 tablespoons dry white wine


  1. Put all the ingredients in a bowl and mix thoroughly with your hands.
  2. Wrap in plastic wrap and refrigerate overnight to allow the flavors to blend. Use within 2 days or freeze for up to 2 months.