Recipe for Italian Sausage
- 2lb ground pork
- 1Tablespoon salt
- 1 Tablespoon ground fennel seed. (Use whole fennel seed, measure amount, grind and add to pork)
- 11/2 Tablespoon paprika
- 1Tablespoon finely minced fresh garlic
- 1Tablespoon fresh parsley (optional)
- 1Tablespoon sugar (optional)
- 1 teaspoon black pepper
- 3 Tablespoon red wine vinegar
- Mix all the ingredients together. Best if you let the pork and seasonings set in the refrigerator for 12 hours before cooking, but can be used immediately. Can be used to stuff casings or used as is.