Lean Italian Sausage

Name: Lean Italian Sausage
Prep time: 8 h
Cook time: 10 min
Total time: 8 h 10 min
Yield: 8 serving(s)
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

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Recipe by Late Night Gourmet

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: 8hrs 10mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

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

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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