What are you gonna do with all that ground pork? Well, today I am making homemade pizza! I love experimenting with different flavors and styles of sausage, and since we are having pizza tonight, I figured this would be a good day to tell y’all how I make my Italian sausage. This recipe is for pork, HOWEVER… I often use half pork and half venison. It is great for spaghetti, lasagna, as patties on the grill (top with pizza sauce and fresh mozz), or on PIZZA!! Enjoy- The Homesteader’s Wife


  • 10 lbs. of boned pork butt (ground through the medium plate) or bulk ground pork
  • 1 1/2 Tablespoons Fennel Seed
  • 2 tsp. COURSE black pepper
  • 5 tbsp. Kosher salt
  • 1 1/2 Tablespoons white sugar
  • 1 Tablespoon Garlic Powder
  • 1 teaspoon red pepper flakes
  • 1 Tablespoon Italian Seasoning (parsley, oregano, basil…)
  • 1 pint ice cold water

The easiest way I have found to do this is on a spotless counter. I wipe down the surface with rubbing alcohol and allow to dry. You can mix it in a clean storage container- Think the kind that goes under the bed. Dissolve sugar and salt in water. Sprinkle the other spices over the meat and flatten the meat down into a 2′ x 3′ rectangle. Sprinkle the water mixture over the meat- a little at a time. Press down and begin to work the water into the meat. Divide the meat rectangle in half and put one half on top of the other. Sprinkle with more water mixture. flatten and repeat the process of making a rectangle, dividing, sprinkling, and so on until all the water mixture is incorporated. Cook a small test patty- REMEMBER…the seasoning will be better AFTER they marry in the fridge over night, so what your looking for now is saltiness and future flavor. Adjust salt or spice to taste. Now, refrigerate it overnight or for a few hours before stuffing the mixture into casings for links.