Our Favorite Classic Italian Sausage Recipe

If you’re coming into the kitchen as the weather gets colder (like we are), here’s our favorite go-to recipe for Italian sausage. This classic by Michael Ruhlman and Brian Polcyn in their book Charcuterie: The Craft of Salting, Smoking and Curing never disappoints. Chris just made a big batch in bulk form this weekend, and all winter it will go into burgers, get mixed with veggies, and be added to hot dishes. If you add a little maple syrup on top, it’s mild enough to make a decent breakfast sausage substitute.


4 pounds boneless pork shoulder, diced into 1# cubes
1 pound pork back fat, diced into 1″ cubes
1.5 ounces kosher salt
2 tablespoons granulated sugar (also works well with xylitol if you can’t do sugar)
2 teaspoons minced garlic
2 tablespoons fennel seeds, toasted
2 teaspoons coarsely ground black pepper
2 tablespoons sweet Spanish paprika
3/4 cup ice water
1/4 cup red wine vinegar, chilled

  • Combine all ingredients except the water and vinegar and toss to distribute the seasonings. Chill until ready to grind.
  • Grind the mixture through the small die into a bowl set in ice.
  • Add the water and vinegar to the meat mixture and mix with the paddle attachment (or a sturdy spoon) until the liquids are incorporated and the mixture has developed a uniform, stocky appearance, about 1 minute on medium speed.
  • Saute a small portion of the sausage, taste, and adjust the seasonings as necessary.

June 2 Grilling Class for Beginning and Experienced Cooks

Are you drooling? Us too.
  • Do you want to try grilling, but find the choices of fuel, cookers, and timing overwhelming?
  • Are you an experienced griller ready to step up your game?
  • Are you a food lover looking for a fun Saturday spent hanging out and eating tasty treats right off the fire?

Chris Sargent, pitboss of Howling Hog BBQ, will spend the day teaching the tips and techniques he and his team used to become one of Vermont’s most decorated competition cooking teams during their career.

This four-hour class will include an overview of grilling basics, including: types of grills, fire management and food safety; as well as the essential tools every serious griller should have.  Then Chris and his teammates will dive into four award- winning recipes that will demonstrate the essential skills needed to elevate your grilling game.  Recipes will include “Rob’s First Place Flank”, “Curran’s Lime & Honey Wings,” and more!

With the gorgeous backdrop of Howling Wolf Farm in Randolph, VT, come enjoy a day of grilling, learning and sampling some epic food.  

Eventbrite - Grilling Class for Beginning and Experienced Cooks

One lucky attendee will win a “schwag bag” of assorted rubs and seasonings.
Limit 12 participants, sign up today!

About the instructor: Over 13 years (2004-2017), Chris Sargent and his team of exceptional grillers and barbecuers won more than 42 individual awards, competing against some of New England’s (and the nation’s!) most talented teams.