Hot Italian Sausage
This is a great recipe to have on hand. It can be used to make links and patties or in many different recipes
Ingredients
- 2 tbsp. fennel seeds, lightly toasted and ground
- 2 tbsp. dried rosemary, ground
- 1/2 tbsp. whole mixed peppercorns, ground
- 3 1/2 lbs. pork shoulder 75% lean, cubed into 2-inch pieces
- 1 tbsp. mild paprika
- 1 tbsp. smoked paprika
- 1 tbsp. garlic salt
- 1/2 tbsp. red pepper flakes, or to taste Footnote
- 1/2 tsp. ground Himalayan sea salt
- 1/2 tsp. Prague Powder #1 aka Insta Cure #1 or Pink Curing Salt
- 1/4 tsp. cayenne pepper, or to taste
- 1/3 cup cold dry red wine
- 1/2 tbsp. powdered sugar tips & tricks
US Customary - Metric
Directions
- In a small skillet over medium heat, toast the fennel seeds, about 3 to 4 minutes. Remove from the heat and transfer to a spice grinder. Process until fine, about 10 seconds; set aside. Grind dry rosemary and whole peppercorns; set aside.
- Place cubed meat into a large bowl and season with ground fennel seeds, ground rosemary, mild paprika, smoked paprika, garlic salt, ground mixed peppercorns, red pepper flakes, sea salt, Prague Powder and cayenne pepper; combine until the meat is well coated.
- Mix together cold red wine and powdered sugar. Pour half over the meat mixture and stir until the liquid is absorbed; pour on the remaining wine mixture and stir.
- Cover with plastic wrap making sure it touches the surface to prevent it from drying out and transfer to the fridge for 24 hours.
- Next day, grind the meat. Form a small patty and cook in a skillet to taste the seasoning; adjust if needed. Proceed with links, patties or simply portion the meat and freeze for later use.
Notes
Footnote: If you want a milder version, reduce the amount or dismiss it.