Homemade Pork Sausage

The most common pork sausage used in Italy is mild and not heavily spiced and is the kind that is best suited for the recipes in this book. I have found it difficult to find a comparable sausage in the U.S. So I decided to try making my own. It is really very simple and, unless you want to make links, no special equipment is needed. You can increase this recipe to make a larger batch and freeze it in single use portions.

Total Time from Start to Finish: 10 minutes plus overnight in the refrigerator


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


  1. Combine all the ingredients in a bowl and mix thoroughly with your hands.
  2. Wrap in plastic wrap and refrigerate overnight before using or freezing.