I used to avoid sausage because who really knows what casings are made of? And do you want to know? But I finally gave it a chance at a restaurant, and I’m so glad I did. It’s tasty and goes great in pasta, on pizza, or in soup. While store-bought Italian sausage is good, homemade is so much better and tastes fresher. Plus you can avoid those preservatives and control the amount of sodium.
Besides, it’s so quick and easy there’s no excuse for you not to try it. I promise if you try this recipe, adapted from Emeril Lagasse, you’ll never go back to store-bought.
Prep Time: 15 minutes + 6-24 hours rest time
1 lb. Ground Pork (Note: Ground pork NOT pork sausage. Sausage is already seasoned so it will come out too salty!)
1 tbsp. Red Wine
1 1/2 tsp. Paprika
1 tsp. Salt
1 tsp. Pepper
1/4-1/2 tsp. Cayenne Pepper (1/4 tsp. for Sweet/Mild sausage, 1/2 tsp. for Hot sausage)
2 tsp. Chopped Fresh Parsley
2 tsp. Minced Garlic
1 tsp. Fennel Seeds
1/8 tsp. Anise Seeds
1. Grind fennel and anise seeds. I use a coffee grinder, but you could also use a mortar and pestle.
2. Combine all ingredients in a large bowl and mix with your hands (Tip: I like to wear gloves while I do this to avoid getting raw meat under my fingernails… yuck!)
3. Store sausage mixture in refrigerator 6-24 hours prior to cooking or freezing