Spicy Italian Pork Sausage
Ingredients
4 lbs Organic Pork, ground
2 tablespoons Sea Salt
1 tablespoon Fennel Seeds, toasted
1 tablespoon Black Pepper, freshly ground
2 teaspoons Cayenne Pepper
2 teaspoons Paprika
1 teaspoon Sage
1 teaspoon Red Pepper Flakes, crushed
2 teaspoons Garlic, finely grated
3 tablespoons Dry Red Wine
Directions
1. Combine salt, fennel seeds, black pepper, cayenne, paprika, sage, and red pepper flakes in a small bowl; set aside
2. Add garlic and mix gently with your hands just to begin to distribute, about 20 seconds 3. Sprinkle reserved spice mixture evenly over pork and knead, rotating bowl, until spice mixture is evenly distributed and a light film has formed on the side of the bowl, about 1 minute
4. Add wine
5. Knead until mixture holds together and is very stiff (it will spring back when pressed), about 1 minute (Don’t over mix or sausage will be crumbly)
6. Form ¼ cup sausage mixture into a 3 inch diameter patty
7. Press into palm
8. Extend hand with meat, palm facing down
9. If meat sticks for at least 5 seconds, it is sufficiently mixed. If not, continue to knead in 15 second intervals until it passes the palm test.
10. The sausage is ready to be used, formed into patties, or separated into 4 equal parts and frozen in 1 pound increments inside freezer bags for up to 3 months
11. If you choose to form into patties, leave them on a baking sheet in the freezer until completely frozen
12. Place the frozen patties inside freezer bags and store for up to 3 months
Options:
Replace ground pork with turkey or a turkey and pork combination if desired