hot italian sausage

a recipe by
Francine Lizotte
Surrey South, BC

This is a great recipe to have on hand; make links and patties or use it in other recipes

serves 3 1/2 lbs.
prep time 15 Hr
cook time 3 Min
method Stove Top

Ingredients For hot italian sausage

  • 2 Tbsp
    fennel seeds, lightly toasted and ground
  • 2 Tbsp
    dried rosemary, ground
  • 1/2 Tbsp
    whole mixed peppercorns, ground
  • 3 1/2 lb
    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
  • 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 c
    cold dry red wine
  • 1/2 Tbsp
    powdered sugar

How To Make hot italian sausage

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    Cover with plastic wrap making sure it touches the surface to prevent it from drying out and transfer to the fridge for 24 hours.
  • 5
    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.
  • 6
    To view this recipe on YouTube, click on this link >>>> https://youtu.be/KSJm7QMM0tc
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