While we prefer spicy Italian sausage, we did make some of the not spicy kind, too. So here’s the recipe for those of you who are just a bit more wimpy… LOL
If you are grinding your own pork, check out the sausage basics post HERE.
3 pounds ground pork
2 Tablespoons minced fresh garlic
1 Tablespoons salt
1 Tablespoon black pepper
1 teaspoon cayenne
1 teaspoon dry parsley
1 1/2 teaspoon fennel seed
1/2 teaspoon anise seed
1 Tablespoon + 1 1/2 teaspoons paprika
3 Tablespoons red wine
Mix seasonings in a small bowl. Add to ground pork and mix well until fully incorporated.
Chill immediately. Cook a small bit to check taste. Add more spices or more meat according to your taste. Know that they flavor will alter some after a few days.
Use within a day or two or freeze for longer storage.