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Homemade Italian Sausage with Roasted Peppers, Onions and Mushrooms

It’s been over 15 years since I last made any sort of sausage, so when I got the chance to make some homemade Italian sausage, I jumped right in.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Keyword: Pork, Rice and grains, Tips and techniques, Vegetables
Skill: intermediate
Servings: 14

Ingredients

  • 3.5 lb pork butt cut into 1 inch chunks
  • 2 tbsp light brown sugar
  • 1.5 tbsp Kosher salt
  • 2 tsp dry oregano
  • 2 tsp dry basil
  • .5 tsp crushed red pepper flakes
  • .33 cups chopped fresh parsley
  • .25 cups dry red wine
  • .5 cups grated Parmesan cheese
  • Hog casings soaked in warm water
  • --------------------
  • For the Vegetables:
  • For the Sausage:
  • 2 lb 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 cups Marsala wine
  • 2 cups good beef stock
  • 2 tbsp olive oil
  • Kosher salt and fresh cracked pepper to taste
  • --------------------
  • For the Polenta
  • 1 small diced yellow onion
  • 4 finely minced cloves of garlic
  • 2 cups Bob's Red Mill Course Corn Meal
  • 5 cups good chicken stock (5-6 cups)
  • .5 cups unsalted butter (1 stick)
  • 1 tbsp olive oil
  • Kosher salt and fresh cracked pepper to taste
  • Fresh thyme and parsley leaves for garnish

Instructions

  • For the 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.
  • Add in chicken stock as needed until it is cooked.
  • Finish the polenta with butter, salt and pepper.
  • For the Sausage:
  • Using the coarse grinder attachment, process the cut pork chunks through the KitchenAid with food grinder attachment into a large bowl.
  • Next, add in the rest of the ingredients and thoroughly mix until completely combined.
  • 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.
  • Stuff the hog casings on high speed with the mixed ground pork until all of the sausage has been stuffed.
  • 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.
  • For the 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.
  • 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.
  • Season well with salt and pepper; add the sausage to the top of the vegetables and roast in the oven for 15 minutes.
  • 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.