Hot Italian Sausage Links

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This hot Italian sausage links recipe is a flavorful and spicy dish that will satisfy your cravings for bold flavors. The recipe calls for juicy Italian sausages, seasoned with a blend of herbs and spices, and cooked to perfection. Whether you're grilling them outdoors or pan-frying them indoors, these sausages are sure to become a favorite in your household. Serve them on a bun with your favorite toppings, or slice them up for a delicious addition to pasta dishes or pizza.

Keywords: hot Italian sausage, links, recipe, flavorful, spicy.

Hot italian sausage links recipe details

Hot italian sausage links recipe, recipe Rating: 4.6
Number of votes:111

Robert’s Homemade Hot Italian Sausage Links are easy to make and very tasty. A couple of these hot Italian sausage links will fill your low carb quota. Extra lean meat, low sodium, no sugar, and full flavor in every bite. Use in any recipe that calls for Italian sausage.
Ready in: 1 hour 45 mins

Ingredients

Serves: 8

• 2 lbs ground pork, 80/20 or leaner
• 1 TBS oil, olive or canola
• 1 tsp black pepper, coarse ground
• 1 tsp red pepper flakes (omit for mild Italian sausage)
• 1 tsp fennel seed, coarse ground
• 1 tsp paprika
• 1 tsp onion, minced
• 1 tsp garlic, chopped
• 1 tsp basil
• 1 TBS white wine

Preparation method

Prep: 15 mins | Cook: 30 mins | Extra time: 1 hour, chilling

1. In a large mixing bowl, pour in oil. Add 1 pound of ground pork to bowl.
2. Sprinkle remaining ingredients across the meat. Add rest of meat to bowl.
3. Knead mixture to infuse spices into the meat evenly.
4. Roll about 4oz or 1/4 cup of mixture into a meatball, then into a sausage link of about 1 inch thick by 4 inches long. Refrigerate for an hour; overnight is better.
5. Either bake in 325 degree, or pan fry on medium, until well done, about 160 degrees internal.Serving suggestion

Use in spaghetti sauce. Stir fry with peppers and onions.

Alternate method

Roll into 1oz meatballs.