Servings: 1b

1lb ground pork 1lb ground pork
2 Tablespoons extra virgin olive oil 2 Tablespoons extra virgin olive oil
1 Tablespoon red wine vinegar 1 Tablespoon red wine vinegar
2 teaspoons dried parsley 2 teaspoons dried parsley
1 teaspoon sugar 1 teaspoon sugar
1 teaspoon coarse ground fennel seed (see notes) 1 teaspoon coarse ground fennel seed (see notes)
1/2 teaspoon salt ½ teaspoon salt
1/2 teaspoon black pepper ½ teaspoon black pepper
1/2 teaspoon garlic powder ½ teaspoon garlic powder
1/2 teaspoon onion powder ½ teaspoon onion powder
1/8 teaspoon ground nutmeg ⅛ teaspoon ground nutmeg
red chili pepper flakes (optional for spicy sausage) red chili pepper flakes (optional for spicy sausage)

Add all ingredients except ground pork into a large bowl then whisk or stir with a fork to combine.
Crumble ground pork on top and use hands to thoroughly combine, careful not over mix.
For the best flavor, refrigerate sausage in an airtight container overnight before using.

Grind fennel seeds using a mortar and pestle or coffee grinder. You don't want a fine powder, rather, a coarse grind.  Grind fennel seeds using a mortar and pestle or coffee grinder. You don't want a fine powder, rather, a coarse grind.