Sweet Italian Sausage
3 pounds ground pork
3 Tbs red wine vinegar
1 Tbs kosher salt
1 Tbs fresh cracked black pepper
1 1/4 Tbs dried parsley
1 Tbs garlic powder
1 Tbs onion powder
1 Tbs dried basil
2 tsp paprika
2 tsp crushed red pepper (for hot sausage, increase red pepper to taste)
3/4 tsp ground fennel seed
1/4 tsp brown sugar
1/8 tsp dried oregano
1/8 tsp dried thyme
Combine all dry ingredients in a spice mill and pulse until well combined. In a large bowl, combine pork, red wine vinegar and the dried spice mixture. Mix by hand until spices are evenly distributed.
Divide the sausage into thirds and form into three logs. Wrap each log tightly in plastic wrap and refrigerate for at least 12 hours before using. Store uncooked sausage logs in a zip-type freezer bag.
Note: I have omitted the salt from this recipe with great success for lower-sodium diets. A mixture of ground pork and ground turkey can also be used.
3 Tbs red wine vinegar
1 Tbs kosher salt
1 Tbs fresh cracked black pepper
1 1/4 Tbs dried parsley
1 Tbs garlic powder
1 Tbs onion powder
1 Tbs dried basil
2 tsp paprika
2 tsp crushed red pepper (for hot sausage, increase red pepper to taste)
3/4 tsp ground fennel seed
1/4 tsp brown sugar
1/8 tsp dried oregano
1/8 tsp dried thyme
Combine all dry ingredients in a spice mill and pulse until well combined. In a large bowl, combine pork, red wine vinegar and the dried spice mixture. Mix by hand until spices are evenly distributed.
Divide the sausage into thirds and form into three logs. Wrap each log tightly in plastic wrap and refrigerate for at least 12 hours before using. Store uncooked sausage logs in a zip-type freezer bag.
Note: I have omitted the salt from this recipe with great success for lower-sodium diets. A mixture of ground pork and ground turkey can also be used.
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