Seasoning for Ground Pork (Italian-Style Sausage)
photo by Chef shapeweaver
- Ready In:
2 pounds pork
- 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.
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.
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I found this to be a good replacement for the Italian sausage seasoning I buy from a spice company. I have now used it several times with good results each time. I am seasoning ground turkey and also use fennel seeds instead of the anise. I also use fresh garlic. I found it best to mix it with the meat & chill for several hours before using for the best flavor. Thanks for sharing a recipe I will use many times!