Dirk Chesterfield
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This recipe is for one pound of Hot Italian Sausage. Scale recipe for your preferred batch size.
1 pound ground pork
1/4 teaspoon garlic powder
3/4 teaspoon non-iodized salt (kosher or pickling salt)
1/2 teaspoon fennel seed, crushed
2 teaspoons paprika
3/4 teaspoon red pepper flakes
1/4 teaspoon black pepper
1 teaspoon red wine vinegar
Mix dry ingredients into ground pork until well dispersed. Add red wine vinegar last to prevent spices from clumping. Mix well after addition of vinegar. Refrigerate overnight to allow spices to infuse flavor into the meat.
Occasionally I prefer a hotter sausage and add 1/8 teaspoon ground cayenne pepper per pound to the base recipe.
I have found that adding more than 1/2 teaspoon crushed fennel seed per pound of sausage gives me considerable indigestion. Your mileage may vary.
I prefer bulk Italian sausage and do not stuff it into casings to save both time and money. This recipe can be stuffed into casings if you mix 1 or 2 teaspoons of water into the sausage to achieve the proper stuffing consistency.
I grind my own meat using pork shoulder (Boston Butt) and achieve a cost which is considerably less than buying prepared sausage. My sausage also contains less fat than commercial sausage. I would estimate my fat percentage to be 10% to 15%. Enough for good flavor but it doesn't fill the frying pan with grease. This recipe does work well with store bought ground pork.
I use this sausage in a variety of ways. Forming it into elongated patties for subs, tubular shape for hot dog buns and meat balls for spaghetti.
1 pound ground pork
1/4 teaspoon garlic powder
3/4 teaspoon non-iodized salt (kosher or pickling salt)
1/2 teaspoon fennel seed, crushed
2 teaspoons paprika
3/4 teaspoon red pepper flakes
1/4 teaspoon black pepper
1 teaspoon red wine vinegar
Mix dry ingredients into ground pork until well dispersed. Add red wine vinegar last to prevent spices from clumping. Mix well after addition of vinegar. Refrigerate overnight to allow spices to infuse flavor into the meat.
Occasionally I prefer a hotter sausage and add 1/8 teaspoon ground cayenne pepper per pound to the base recipe.
I have found that adding more than 1/2 teaspoon crushed fennel seed per pound of sausage gives me considerable indigestion. Your mileage may vary.
I prefer bulk Italian sausage and do not stuff it into casings to save both time and money. This recipe can be stuffed into casings if you mix 1 or 2 teaspoons of water into the sausage to achieve the proper stuffing consistency.
I grind my own meat using pork shoulder (Boston Butt) and achieve a cost which is considerably less than buying prepared sausage. My sausage also contains less fat than commercial sausage. I would estimate my fat percentage to be 10% to 15%. Enough for good flavor but it doesn't fill the frying pan with grease. This recipe does work well with store bought ground pork.
I use this sausage in a variety of ways. Forming it into elongated patties for subs, tubular shape for hot dog buns and meat balls for spaghetti.
THANKS!
