Sweet Italian Hot Sausage
Submitted by Tracey Reynen
Homemade sweet Italian sausage with ground pork, fennel, coriander, garlic, and parsley. No casings, no special equipment. Mix, shape, and cook or freeze for up to three months.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minOnce you make your own Italian sausage, you’ll never go back to the shrink-wrapped stuff.
This is as straightforward as it gets: grind fennel seeds and coriander in a mortar and pestle, toss in garlic, dried parsley, salt, and pepper, then work it all into a pound of ground pork with your hands.
No casings to wrestle with, no sausage stuffer needed. Just pure, aromatic Italian sausage ready to crumble into pasta sauce, top a pizza, or sizzle in a skillet as patties.
Shape it into a loaf and use within two days, or portion it into one-pound packs and stash in the freezer for up to three months.
Chef Tips
- Toast the fennel and coriander seeds in a dry skillet for 30 seconds before grinding. It wakes up the essential oils and deepens the flavor dramatically
- Don’t overwork the meat. Mix just until the spices are evenly distributed or the sausage will turn dense and tough
- For hot Italian sausage, add a teaspoon of crushed red pepper flakes to the spice blend
- Fry a small pinch of the seasoned meat in a skillet and taste it before shaping the whole batch so you can adjust the salt and heat
Ingredients
Directions
Using a morter and pestle or your blender, make a powder out of the fennel seeds, corriander seeds, dried parsley, salt minced garlic and pepper.
Add the spice mixture to the ground ;pork and lightly mix together, using your hands.
Shape the meat into a loaf and use within two days. You can make in larger amounts if you want.
Divide into pound portions, and wrap each portion in plastic wrap, then in freezer foil.
Store in freezer and use within three months.
Makes 1 pound.
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