Recipe by Kittencal@recipezazz
This recipe is to be used in place of Italian sausages without the casings, the amount of spice blend is good for 2 pounds of ground pork, I most always add in an a small onion and 2 tablespoons fresh garlic to the pork mixture in place of the dried, you might want to adjust the seasonings to suit taste, and for spicy add in 1-2 teaspoons crushed chili flakes or to taste --- if desired you may cover and refrigerate the uncooked pork mixture overnight to blend the flavors even more!
Top Review by cedargln_12917330
I'm giving Four Stars here. This formula includes the essential basics for "Italian Sausage." Some may wish to add other components. Remembering that seasoning, especially for a raw sausage product is a very personal thing, this is a good place to start. I've deducted one star from the perfect five because the sum of the parts here is a bit on the wimpy side; there simply was not enough flavor for Two Pounds of meat. Increasing the quantity of most components (except salt) produces a much tastier bulk sausage. Each to his/her own, but don't be afraid to increase the quantity of the flavors that you are seeking in your sausage. I've nearly doubled the Fennel seed (and I grind it to powder just before use). The Red Pepper Flake must be a typo as I'm up to a tablespoon and yes, I grind this as well. This is a very good place to start and then develop it to suit personal taste. If you've read this far then you aleady know a good bit about grinding your own meat. Especially with pork, the need to keep everything seriously COLD cannot be over-stressed. That means the meat and the grinding parts. If necessary, grind your meat in smaller batches and combine later. It simply MUST be kept COLD.
- 1 teaspoon black pepper
- 2 teaspoons dried parsley
- 1 1⁄2 teaspoons dried Italian seasoning
- 1 teaspoon garlic powder (you can use 2 tablespoons fresh garlic in place of the powder)
- 1⁄8 teaspoon dried red pepper flakes (can use more if desired)
- 3⁄4 teaspoon crushed anise seed (can use crushed dried fennel seeds)
- 1⁄2 teaspoon paprika
- 1 teaspoon minced dried onion
- 2 teaspoons salt