MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Italian Sausage (Mild or Hot)
Categories: Pork, Herbs, Chilies
Yield: 3 Pounds
3 lb Ground pork
3 tb Red wine vinegar
1 tb Salt
1 tb Fresh cracked black pepper
1 1/4 tb Dried parsley
1 tb Garlic powder; not granules
1 tb Onion powder; not granules
1 tb Dried basil; crushed
2 ts Sweet paprika
2 ts Red pepper flakes; to taste
- (optional)
3/4 ts Ground fennel seed
1/4 ts Brown sugar
1/4 ts Dried oregano; crushed
1/4 ts Dried thyme; crushed
Place the pork and red wine vinegar in a mixing bowl.
Sprinkle with salt, black pepper, parsley, garlic powder,
onion powder, basil, paprika, red pepper flakes (if doing
hot sausage), fennel seed, brown sugar, oregano, and
thyme. Knead until flecks of spice are evenly distributed
through the sausage.
Divide the sausage into thirds, and form into 3 logs;
wrap each in plastic wrap. Place wrapped sausage into a
freezer bag before freezing, or store in refrigerator
for at least 12 hours (24 hours is better - UDD) before
cooking.
UDD NOTE: Can also be stuffed into casings to make 16
or so nice links. I prefer it as bulk sausage unless I
am making it for a party/tailgate event.
Recipe by Michelle Leigh Gossman
RECIPE FROM:
http://allrecipes.com
Uncle Dirty Dave's Kitchen
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