Ground pork is affordable and, in most cases, is much cheaper than the same pound of seasoned mild or hot sausage. Ground pork can be seasoned to make Italian sausage or even breakfast sausage with just a few spice additions. I share this recipe for Italian sausage with fennel.
INGREDIENTS
Pork Sausage Base
1 pound, ground pork
1 teaspoon, salt
1 tablespoon, water
Italian Seasoning
1 teaspoon, fennel
1 teaspoon, oregano
1 teaspoon, red pepper flakes (may use half teaspoon, or eliminate if desired)
1 teaspoon, black pepper (course ground)
1 tablespoon, dried parsley
INSTRUCTIONS
Season ground pork base with salt.
Place pork in a mixing bowl and splash water on meat 1 tablespoon, water.
Stir together Italian seasoning ingredients and use hands to work into meat as evenly as possible.
1 teaspoon, fennel
1 teaspoon, oregano
1 teaspoon. red pepper flakes
1 teaspoon, black pepper
1 tablespoon, dried parsley
Prepare as crumbled meat, shape into patties or links as desired and cook to an internal temperature of 160°F.
When cooking crumbled sausage the color throughout the meat should be the same color as the color on the surface. (Cast Iron Skillet)
Anytime a patty or link is prepared use a digital meat thermometer to ensure proper food safety.
