Juicy sweet or hot Italian sausage from Serious Eats by J. Kenji López-Alt

  • garlic
  • pork shoulder
  • Show all ingredients...
  • Serves : 2 pounds

  • EYB Comments

    Refrigerate all ingredients 8 hours to 2 days before grinding.

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Notes about this recipe

  • Eat Your Books

    Refrigerate all ingredients 8 hours to 2 days before grinding.

  • HalfSmoke on May 18, 2017

    I made the sweet version of this. I used pork shoulder and ground it myself. It is excellent as is, but I will likely tweak it a bit as I'm trying to reproduce a Chicago style sweet Italian sausage for pizza. Toward this end, I will reduce the garlic and marjoram by half and increase the fennel seed.

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