Lean Italian Sausage

Grinding the very lean pork tenderloin by itself would make the sausage crumbly and unpleasant, which is why I blend it with bacon ends and pieces. This give the sausage plenty of moisture, while also imparting a smoky flavor. The sausage is still very lean, as evidenced by the fact that there's barely any grease in the pan after cooking.

• Ready In: 8 hrs 10 mins
• Serves: 8

Ingredients

• 1  lb  pork tenderloin, cut into 1/2-inch pieces
• 2  ounces bacon, chopped
• 2  tablespoons garlic, minced
• 1 1⁄2 teaspoons  smoked paprika
• 1⁄2 teaspoon fennel seed
• 1⁄2 teaspoon crushed red pepper flakes
• 1  teaspoon salt
• 1  teaspoon black pepper, freshly ground
• 2  teaspoons Italian parsley, freshly chopped
• 1  ounce red wine

Directions

1. Cook fennel seeds on a medium pan until slightly browned, about 2 minutes.
2. Combine the pork, bacon, garlic, paprika, fennel seeds, red pepper seeds, salt, pepper, parsley, and red wine in a large bowl and toss well to coat. Refrigerate covered overnight or up to 24 hours.
3. Pass the mixture through a meat grinder fitted with a medium die. To test the seasoning, cook about 2 teaspoons of the mixture. Adjust seasonings, to taste.
4. Form sausage into patties, or fill sausage casings to make sausage links.