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.
Another great one KITTENCAL! We're trying to cut out pork from our diet, and also try to stay away from nitrates found in the store bought stuff, so by using ground turkey with this recipe we can still have sausage without paying the exorbitant organic prices. It's very easy and tastes wonderful! Excellent pizza topping, and awesome in spaghetti sauce.
I used this seasoning in ground venison and it was outstanding. We all agreed you would never have known you were eating venison! I used a mini food processor and ground up all of the seasonings because I don't like the overwhelming taste of any one seed/spice. I used Fennel seeds.
I used sea salt and added Sage and Marjoram. Excellent mix.
Well,Folks,This is another five star winner from Kittencal :).I made half of this recipe on 2/5/08.Since I just made half,this is how it was done.I combined 1 lb.of ground pork,1/2 tsp.of black pepper,1 tsp.of dried parsley,3/4 tsp.of Italian seasoning,1/2 tsp.garlic powder,the full amount of crushed red pepper,also the full amount of crushed fennel seeds,1/4 tsp. of paprika ,full amount of minced onion and 1/2 tsp.salt.After browning I combined this with leftovers from Papa John's Pizza Sauce and it made a great sauce for my pasta dish.This will be made again.Thank you so much for posting,and "Keep Smiling :)"
My son, the Boy Scout, decided to make spaghetti sauce with spicy Italian Sausage for a Camp out cooking contest. Went to the grocery store for Italian sausage and not one package of Italian Sausage to be found--they were entirely sold out of either hot or sweet Italian Sausage. I purchased a pound of ground pork and told my son we'd think of something. Of course, I was thinking of Recipezaar--the community boards if nothing else. Was I pleased to find this recipe. This turned out well and, yes, it was a winner! I mixed the meat and seasonings before we left on the trip knowing they would use it the next day. It was great!
I use fennel seeds and twice more garlic powder. Since I found this recipe, I have been making my own turkey sausages every week. they taste just like stores? without unhealthy ingredients. Great recipe.
Question...Why can't I use this recipe for making sausage in the casings??
I am another one of your new fans. I too tried a substitute in the meat department. I used ground taco meat on a Garlic and Herb pizza dough from Trader Joe's. I received my greatest complements ever!!!! I will be a follower of yours forever. I pass this to you with my thanks and gratitude. This is a must try to appreciate this recipe.