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!
- 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
- Add this mix to 2 pounds ground pork and brown meat in a skillet for about 10-12 minutes or until the pork is well browned.
- Use in recipes that require Italian sausages removed from casings.
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'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.
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.