Bill Beckelman
Hikes OHV Recipes

Italian Sausage


I've always liked Italian sausage. I found this recipe for making my own that has worked out great. I often double the recipe below and freeze it in multiple 1 to 1.5 lb logs for later use.


  • 3 pounds ground pork (see hints)
  • 3 tablespoons red wine vinegar
  • 1 tablespoon salt (kosher)
  • 1 tablespoon fresh black pepper
  • 1 1/4 tablespoon dried parsley
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried basil
  • 1 tablespoon fennel seeds
  • 2 teaspoons paprika
  • 2 teaspoons crushed red pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme


  • Large mixing bowl
  • Plastic wrap
  • Gallon freezer bags
  • Kitchen knife and cutting board if chopping meat
  • Measuring spoons


  • Place the pork and red wine vinegar in a mixing bowl
  • Add all of the spices
  • Kneed until well combined
  • Form the sausage into logs
  • Wrap the logs tightly in plastic wrap
  • Store the wrapped logs in a large freezer bag
  • Refrigerate for at least 12 hours before use or freeze for later


  • I like the consistency of chopped meat for this sausage. You don't need to get it pre-ground or even use a grinder. You can instead chop it by hand.
  • I buy large pork butts when they are on sale. I cut them into smaller chunks prior to freezing them for later use. I then take the smaller chunks out of the freezer and chop them while they are still mostly frozen.
  • 2 teaspoons of crushed red pepper is fairly mild. I like to add more when I am cooking depending up on the dish.