Nenni's Italian Pork Sausage

Nenni's Italian Pork Sausage

6
Paul Nenni 3

"This is an old family recipe passed down from my grandmother to my father in the 1950's. It has been made countless times by my family. Portion into quart-sized freezer bags and store in the freezer. Fry in skillet as needed."

Ingredients

10 h servings 154 cals
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Original recipe yields 36 servings

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Nutrition

  • Calories:
  • 154 kcal
  • 8%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 1.2g
  • < 1%
  • Protein:
  • 11.8 g
  • 24%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 294 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  • Prep

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  1. Combine the pork cubes with the garlic powder, fennel seed, red pepper flakes, salt, black pepper, and parsley; grind through a coarse plate. Mix in the white wine and grind again. Stuff into the rinsed hog casings, twisting into 4-inch lengths. Cover and refrigerate overnight to allow the seasonings to infuse into the meat before cooking or freezing.
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Reviews

6
  1. 9 Ratings

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We fine grind the pork. Then mix together "all" the ingredients in a large tub by hand. You can use dry red wine, too. Also, you can put 1 lb of unstuffed sausage into the quart freezer bags to ...

An excellent moderately hot sausage! In our family, we make sweet sausage (Salsiccia dolce), which is quite similar -- instead of red pepper flakes, we add dried basil (though it has to be VERY...

I've just recently started making my own sausage & was looking for another recipe to try. I am going to stick with the same instructions as my last recipe, but use these ingredients with all fre...

H MY!! Talk about home made! This is it Thank you ! This is a fantastic down home recipe.

I used an organic ground pork rather then grinding my own and cut the recipe down to only 1 pound of it. Was fresh out of hog casings so I flattened it into nickel-sized pieces to top pizza. Wou...

I needed a small amount of Italian sausage for another recipe and thought I would try this since it had so few ingredients and I had some ground pork. I had to scale this way down for 1/2 lb of ...