Homemade Italian Sausage with Roasted Peppers, Onions and Mushrooms


Makes 14 sausages



  • 3 ½ pound pork butt cut into 1 inch chunks
  • 2 tablespoons of light brown sugar
  • 1 ½ tablespoons of Kosher salt
  • 2 teaspoons of dry oregano
  • 2 teaspoons of dry basil
  • ½ teaspoon of crushed red pepper flakes
  • 1/3 cup of chopped fresh parsley
  • ¼ cup of dry red wine
  • ½ cup of grated Parmesan cheese
  • Hog casings soaked in warm water


  • 2 pounds of baby bell peppers, ends removed, seeded and cut in half
  • 2 thick julienne red onions
  • 2 cups each baby bellas and domestic mushrooms cut into quarters
  • 1 cup of Marsala wine
  • 2 cups of good beef stock
  • 2 tablespoons of olive oil
  • Kosher salt and fresh cracked pepper to taste


  • 1 small diced yellow onion
  • 4 finely minced cloves of garlic
  • 2 cups of Bob’s Red Mill® Coarse Corn Meal
  • 5 to 6 cups of good chicken stock
  • 1 stick of unsalted butter
  • 1 tablespoon of olive oil
  • Kosher salt and fresh cracked pepper to taste
  • Fresh thyme and parsley leaves for garnish
  1. Polenta: In a medium sized saucepot on high heat with olive oil, caramelize the onions and garlic. Once brown, add in the corn meal and cook for 2 minutes while continuing to stir. Pour in ½ of the chicken stock and stir on medium heat until it begins to get thick.
  2. Add in chicken stock as needed until it is cooked.
  3. Finish the polenta with butter, salt and pepper.
  4. Sausage: Using the coarse grinder attachment, process the cut pork chunks through the KitchenAid with food grinder attachment into a large bowl.
  5. Next, add in the rest of the ingredients and thoroughly mix until completely combined.
  6. Remove the grinder and blade from the attachment and add on the sausage stuffer and line it with some hog casings and tie a knot at the end.
  7. Stuff the hog casings on high speed with the mixed ground pork until all of the sausage has been stuffed.
  8. Make 6-inch long sausages by pinching on either end of the sausage and rolling it to pinch off the ends and then cut and set aside.
  9. Vegetables: Preheat the oven to 425°. In a large cast iron skillet on high heat with olive oil, add in the sausage and sear on all sides to golden brown and then set aside.
  10. Next, add the vegetables into the pan and roast for 8 to 10 minutes until the peppers, onions and mushrooms are brown. Deglaze with Marsala wine and cook for 4 to 6 minutes and then add in the stock.
  11. Season well with salt and pepper; add the sausage to the top of the vegetables and roast in the oven for 15 minutes.
  12. To Plate: Place some polenta in a bowl and top off with a piece of cooked sausage, roasted peppers, mushrooms and onions and some of the sauce. Garnish with fresh thyme and parsley.