Charlotte J's Note:
To save time I'm using ground pork to make mine. From Emeril Lagasse Riverside Len, suggests leaving the cayenne pepper out all together.
My Private Note
Units: US | Metric
- 3 lbs well-marbled pork butt, cut into 1/2-inch pieces
- 2 tablespoons minced garlic
- 1 tablespoon paprika
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons toasted fennel seeds
- 1 tablespoon salt
- 1 tablespoon freshly cracked black pepper
- 1 teaspoon cayenne (optional)
- 1/2 teaspoon ground aniseed
- 2 tablespoons freshly chopped fresh Italian parsley
- 3 tablespoons dry red wine
- pork casing (optional)
- 1Combine the pork butt, garlic, paprika, fennel seeds, salt, pepper, cayenne, anise, parsley, and red wine in a large bowl and toss well to coat.
- 2Refrigerate covered overnight or up to 24 hours.
- 3Pass the mixture through a meat grinder fitted with a medium die.
- 4(Alternately, transfer to a food processor in 2 batches and process until finely ground.).
- 5To test the seasoning, heat 1 teaspoon oil in a small skillet, and cook about 2 teaspoons of the mixture.
- 6Adjust seasonings, to taste.
- 7Using the sausage attachment on a mixer, stuff the meat into the casings, if being used.
- 8Twist and tie off to make 4-inch sausages.
- 9Alternately, shape into patties.
- 10Cook sausage in usual manner, making sure the internal temperature of the sausage links reaches at least 150 degrees F.
- 11Uncooked sausage can be stored in the refrigerator up to 3 days or freeze and use within 3 months.
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Nutritional Facts for Homemade Mild Italian Sausage
Serving Size: 1 (1471 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1048.7
- Calories from Fat 647
- Total Fat 71.9 g
- Saturated Fat 24.8 g
- Cholesterol 299.3 mg
- Sodium 2608.8 mg
- Total Carbohydrate 6.4 g
- Dietary Fiber 2.4 g
- Sugars 0.5 g
- Protein 86.3 g