Italian recipes
Homemade sweet Italian sausage
5 (1)
5 min
Serves 6 - 8
Italian
Ingredients
- 2 lb ground pork 905 g ground pork
- 1 tbsp salt 15 ml salt
- 1 1
- Tbsp ground fennel seeds Tbsp ground fennel seeds
- 1 1/2 tbsp sweet paprika 22 ml sweet paprika
- 1 tbsp finely minced fresh garlic 15 ml finely minced fresh garlic
- 1/2–1 tbsp sugar (adjust to taste) 7.4–15 ml sugar (adjust to taste)
- 1 tsp black pepper 4.9 ml black pepper
- 3 tbsp red wine vinegar 44 ml red wine vinegar
Method
Add all ingredients in a large bowl and mix thoroughly. Cover with plastic wrap and refrigerate for 6 to 12 hours (best if overnight).
You can stuff the mixture into sausage casings if you like but you don;t have to. You can use the sausage meat as it is for a pizza topping, as a replacement of ground beef in lasagna, as a tomato and meat sauce for pasta or anything else you like.
The sausage mixture can keep for at least 2 to 3 days in the refrigerator. You can also freeze it for one to two weeks.
To stuff the meat into sausage casings use a funnel (that is if you don't have a sausage making machine) and gently shove the meat into the sausage tubes. When the sausage has the desired length, twist the two ends, cut and tie them in knots, then continue with the next sausage.
You can stuff the mixture into sausage casings if you like but you don;t have to. You can use the sausage meat as it is for a pizza topping, as a replacement of ground beef in lasagna, as a tomato and meat sauce for pasta or anything else you like.
The sausage mixture can keep for at least 2 to 3 days in the refrigerator. You can also freeze it for one to two weeks.
To stuff the meat into sausage casings use a funnel (that is if you don't have a sausage making machine) and gently shove the meat into the sausage tubes. When the sausage has the desired length, twist the two ends, cut and tie them in knots, then continue with the next sausage.
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