Follow these steps for perfect results
ground pork
red wine vinegar
salt
freshly cracked black pepper
dried parsley
garlic powder
onion powder
dried basil
paprika
crushed red pepper flakes
ground fennel seed
brown sugar
dried oregano
dried thyme
Place the ground pork and red wine vinegar in a mixing bowl.
Sprinkle with salt, black pepper, parsley, garlic powder, onion powder, basil, paprika, red pepper flakes, fennel seed, brown sugar, oregano, and thyme.
Knead until flecks of spice are evenly distributed through the sausage.
Divide the sausage into thirds.
Form each third into a log.
Wrap each log in plastic wrap.
Place wrapped sausage into a freezer bag before freezing, or store in refrigerator for at least 12 hours before cooking.
Expert advice for the best results
For a spicier sausage, increase the amount of red pepper flakes.
Allowing the sausage to rest in the refrigerator overnight will help the flavors meld.
Use a meat thermometer to ensure the sausage is cooked to a safe internal temperature.
Everything you need to know before you start
10 mins
Can be made ahead and stored in refrigerator or freezer.
Serve in a rustic style, perhaps alongside other Italian dishes.
Serve with roasted vegetables.
Serve on a bun with peppers and onions.
Serve with pasta and marinara sauce.
A medium-bodied red wine that complements the sausage.
Discover the story behind this recipe
Sausage making is a traditional Italian craft.
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