If you’ve never made your own sausage at home, let me just say—it’s not as intimidating as it sounds. This homemade Italian-style beef sausage is a flavor-packed twist on the classic, seasoned with all the herbs and spices you expect from traditional Italian sausage, just using beef instead of pork. Whether you cook it up as ground sausage for a rich pasta sauce or take the extra step and form links, this is a satisfying, hands-on recipe that pays off in every bite.
Why This Recipe Became a Household Staple
There’s something really satisfying about making sausage from scratch. I started doing it out of curiosity—just wanted to see what all the fuss was about. And once I did it the first time, I realized how simple it actually is, especially if you’re just doing ground sausage. No fancy tricks, just good ingredients and a few tools.
And let me tell you, once you’ve made a big pot of meat sauce using your own spiced beef sausage, it’s hard to go back. That aroma of fennel, garlic, and paprika simmering with tomatoes? It’s the kind of smell that draws everyone to the kitchen. My freezer usually has at least a couple jars of this sauce tucked away for a no-fuss dinner.
What You Need to Make It
You can go all-in with a meat grinder and sausage stuffer if you want to make links, or you can keep it simple and just mix seasonings into ground beef. Here’s what you’ll need either way:
Beef
I like starting with a nice cut like chuck eye roll if I’m grinding it myself—it has a good balance of fat and flavor. If you’re not grinding your own, regular ground chuck works just fine too.
Italian Seasonings
This is what gives the sausage its signature flavor. I use a blend of fennel seeds, paprika, garlic powder, crushed red pepper, oregano, salt, and black pepper. You can tweak the heat level to your liking, but don’t skip the fennel—it’s what really brings that familiar Italian sausage vibe.
Optional Equipment
If you’re going for sausage links, you’ll need a grinder with a stuffing attachment and some hog casings. But if you’re sticking with ground sausage, a large bowl and a little muscle is all you need.
How I Make It at Home
1. Start with the Beef
When I buy chuck eye roll from the butcher, I ask them to halve it for me. Then I just slice it into manageable chunks so it fits into my grinder. No need to be precise here—just aim for uniform size so it grinds evenly.
2. First Grind
Use the medium plate on your grinder for the initial grind. You’ll end up with a huge bowl of fresh ground beef that already smells like dinner. Try not to get sidetracked and make burgers—though I have definitely set aside a pound or two for that on occasion.
3. Add Seasonings
This is the fun part. I divide the beef into batches (usually 2 pounds each), then add the spice mix. Be gentle while mixing—just use your hands or a wooden spoon to fold everything together so it’s evenly distributed without compacting the meat.
4. Second Grind
Run the seasoned beef through the grinder again using the same medium plate. This step really brings everything together and gives the sausage a finer texture that’s great for both sauces and forming links.
Want to Make Sausage Links?
You can absolutely stop at the ground sausage stage and freeze it in 1- or 2-pound portions for easy weeknight dinners. But if you want to take it a step further and make links, here’s how I do it:
- Grab some pre-washed hog casings from your butcher. They’re easy to work with and hold up well when cooked.
- Swap out the grinder blade for the sausage stuffing attachment.
- Carefully feed the seasoned beef through the stuffer into the casing. It’s a bit like piping frosting—slow and steady wins the race.
- Once filled, twist into links and snip with a knife.
It takes a little patience the first time, but once you get the rhythm, it’s pretty fun—and makes for some seriously impressive results.
Don’t Want to Grind Your Own? No Problem.
You can totally start with store-bought ground beef and just add your own seasonings. It’s a great shortcut when you’re short on time or don’t feel like dragging out equipment. I’ve done this plenty of times when I wanted to whip up a batch of meat sauce without the full sausage-making setup. It still tastes amazing.
How I Use It (And Why You Should Too)
This beef sausage makes the best meat sauce. I usually brown it in a skillet, toss in some onions and garlic, add a jar of tomato sauce (or homemade if I’ve got some on hand), and let it simmer until thick and rich. Spoon it over pasta, stuff it into lasagna, or spread it on pizza—there are so many ways to use it.
I usually make a big batch of sauce and freeze it in mason jars. Just leave a bit of space at the top since it expands as it freezes. That way, I’ve always got a backup plan for busy nights.
Real Life Tips from My Kitchen
- Freeze extras: Whether you make ground sausage or links, freeze what you won’t use within a couple of days. Just wrap tightly and label the bags. I like freezing mine in flat slabs so they thaw faster.
- Tweak the heat: I like a little kick, so I usually go a bit heavier on the crushed red pepper. If you’re cooking for kids, dial it down a bit.
- Use it in more than pasta: I’ve stuffed this sausage into bell peppers, added it to breakfast hash, and even grilled the links with a side of mustard and sauerkraut.
Italian Ground Beef Sausage
This homemade Italian-style beef sausage brings together bold spices and rich flavor in every bite. Whether you're stirring it into a hearty pasta sauce or piling it onto a pizza, this simple sausage blend adds that savory punch you’d usually expect from store-bought—but better, because you made it yourself.
Ingredients
- 2 pounds ground beef (80/20 works best for juiciness)
- 2 teaspoons fennel seed
- ½ teaspoon garlic powder
- ½–1 teaspoon crushed red pepper flakes (adjust for spice preference)
- 1 teaspoon kosher salt
- ½ teaspoon ground coriander
- ½ teaspoon sweet paprika
- ½ teaspoon ground black pepper
Instructions
- Start by placing the ground beef in a large mixing bowl. Sprinkle in all the spices—fennel seed, garlic powder, red pepper flakes, salt, coriander, paprika, and black pepper. Use clean hands or a sturdy spatula to mix everything together gently but thoroughly. Be careful not to overwork the meat—you want to keep it tender.
- Heat a large nonstick skillet over medium heat. Once it’s hot, add the sausage mixture, breaking it apart with a spoon or spatula as it cooks. Let it brown for about 8 to 10 minutes, stirring occasionally, until fully cooked through and no longer pink. For food safety, the internal temperature should reach 160°F.
Notes
- Want the classic sausage-link look? If you have a sausage stuffer attachment, you can use it to fill casings and shape into links. Otherwise, this loose sausage is perfect for crumbling into sauces, layering into lasagna, or tossing into breakfast skillets.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 313Total Fat 20gSaturated Fat 7gTrans Fat 1gUnsaturated Fat 9gCholesterol 101mgSodium 261mgCarbohydrates 1gFiber 0gSugar 0gProtein 31g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Making homemade Italian beef sausage might sound like a project, but it’s honestly one of the most rewarding kitchen skills I’ve picked up. The flavor beats anything from the store, and you get to control every single ingredient. Whether you go full DIY or take the shortcut with pre-ground beef, this sausage delivers every time.
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