Nenni's Italian Pork Sausage

Nenni's Italian Pork Sausage

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 {{adjustedServings}} servings 154 cals

Serving size has been adjusted!

Original recipe yields 36 servings



Amount per serving ({{servings}} total)

  • 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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  • Prep

  • Ready In

  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

Paul Nenni

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 use in other recipies later.


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 fresh dry basil), and sometimes marjoram, and somewhat more fennel. But then the cuisine I grew up with, from the area fronting the Gulf of Salerno, tends to be sweeter rather than hotter. (The tomato sauce, which could be christened Salsa Cotta, far from todays fad for "fresh", that is, only slightly cooked, tomato, has to cook for hours, so that the sugars in the tomato (sometimes also with added sugar) caramelize slowly, giving the sauce a deep dark-red color, and even tinting the olive oil red. This sauce is very simple: tomato paste is mixed with sugar, garlic is lightly sauteed (but not so much it browns) and the paste and sugar are slowly browned in the garlic and olive oil. To this is added water, basil, marjoram or very fresh oregano, perhaps some finely chopped rosemary, and occasionally some red wine. Then it is cooked slowly for a very long time, hours usually, just at a good simmer. (If one is frying meatballs or sausage, after pouring off the excess fat, the pan is deglazed with water, wine or sauce and this is added to flavor the sauce). The complexity and richness of the flavors in this cooked tomato sauce cannot be rivaled by the raw or near-raw tomato sauces, in my opinion. Buon appettito!


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 fresh herbs instead next time. With the other recipe which is from Emeril I think, you cube the meat & add all remaining ingredients, put in a ziplock bag for 24 hours and THEN grind. I also don't put mine in casings, just make a bunch of patties & freeze them on a cookie sheet then transfer to freezer bags. Thanks for the great recipe!!