Italian Sausage Recipe
Author: Marthinus Strydom
Category: Meat Curing
Not only does this homemade Italian sausage recipe give you full control over the quality of the sausage, it tastes better than store-bought! It's so easy to make, you can double or triple the recipe and freeze it so you'll always have sausage on hand!
Method
- Place the ground meat in a bowl and add all remaining ingredients. Use your hands or a stand mixer paddle attachment to thoroughly combine the ingredients.
- Wrap and chill for at least 6 hours before using, preferably overnight for best flavor.
- The sausage will keep in the fridge for 3 days or can be frozen, well wrapped, for up to 3 months.
500 g freshly ground pork or pre-packaged ground pork
1 tbsp
(3 Teaspoons)
finely minced garlic
1 tbsp
(3 Teaspoons)
finely chopped fresh parsley
1 tbsp
(3 Teaspoons)
red wine
1 tbsp
(3 Teaspoons)
sweet hungarian paprika
2 tsp salt
1½
tsp cracked black peppercorns (toast in a dry skillet)
1 tsp cracked fennel seeds (toast in a dry skillet)
1 tsp onion powder
½
tsp red pepper flakes
¼
tsp dried thyme
¼
tsp dried rosemary
¼
tsp dried oregano
¼
tsp dried ground sage