Lean Italian Sausage
photo by Late Night Gourmet
- Ready In:
- 8hrs 10mins
- 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
- Cook fennel seeds on a medium pan until slightly browned, about 2 minutes.
- 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.
- 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.
- Form sausage into patties, or fill sausage casings to make sausage links.
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RECIPE SUBMITTED BY
I have two teenagers who keep things very busy around our house during the daytime. I also work long hours at Ford Motor Company, and I do want to spend time with my family every day. If I try to cook when my kids have their friends over, I'm certain to be interrupted. In other words, my available times for cooking are very limited. I don't want to give up on anything I love - my family, my job, my cooking - so I do most of my cooking after everyone has gone to bed. My wife is a teacher, so this can be very late at night during the summer. Sometimes, I don't get started with my prep work until 12:30 a.m. Am I crazy?? Maybe. I'm also constantly working on healthier ways to prepare food. I deconstruct every recipe I like, and try to make it with healthier ingredients. The big challenge is keeping the food tasty. I believe it's possible to enjoy what you eat and still be healthy. I lost 15 pounds in 6 months largely by preparing my own food (and exercising). If I didn't keep such loony hours, I'd call myself "The Healthy Gourmet".