Homemade Italian Sausage

daringgourmet.com

Mike Scott

I’m retired and have been cooking since I was 12. I love all kinds of food and will try most anything.

1 pound freshly ground well-marbled pork butt*

OR pre-packaged ground pork*

note: can substitute ground chicken, turkey or meat of choice

1 tablespoon finely minced garlic

1 tablespoon finely chopped fresh parsley

1 tablespoon red wine

1 tablespoon sweet Hungarian paprika

2 ½ teaspoons salt

1 ½ teaspoons coarsely cracked black peppercorns (toast in a dry skillet for a minute or two until fragrant for maximum flavor)

1 teaspoon coarsely cracked fennel seeds (toast in a dry skillet for a minute or two until fragrant for maximum flavor)

1 teaspoon onion powder

½ teaspoon red pepper flakes (omit if you want a mild sausage)

¼ teaspoon dried thyme

¼ teaspoon dried rosemary

¼ teaspoon dried oregano

¼ teaspoon dried ground sage

Directions at daringgourmet.com

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