Italian Sausage

I've always liked Italian sausage. I found this recipe for making my own that has worked out great. I often double the recipe below and freeze it in multiple 1 to 1.5 lb logs for later use.

Ingredients

  • 3 pounds ground pork (see hints)
  • 3 tablespoons red wine vinegar
  • 1 tablespoon salt (kosher)
  • 1 tablespoon fresh black pepper
  • 1 1/4 tablespoon dried parsley
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried basil
  • 1 tablespoon fennel seeds
  • 2 teaspoons paprika
  • 2 teaspoons crushed red pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme

Instructions

  • Place the pork and red wine vinegar in a mixing bowl
  • Add all of the spices
  • Kneed until well combined
  • Form the sausage into logs
  • Wrap the logs tightly in plastic wrap
  • Store the wrapped logs in a large freezer bag
  • Refrigerate for at least 12 hours before use or freeze for later

Equipment

  • Large mixing bowl
  • Plastic wrap
  • Gallon freezer bags
  • Kitchen knife and cutting board if chopping meat
  • Measuring spoons

Hints

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