Homemade Italian Sausage
This homemade Italian sausage is not sweet, has a medium spice level, and a whole lot of specialness. And it's Whole30 compliant!
- 2 lbs. lean ground pork
- 2 Tbsp. red wine vinegar
- 2 tsp. sea salt
- 2 tsp. black pepper
- 2 tsp. dried parsley
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 2 tsp. dried basil
- 1 tsp. paprika
- 1 tsp. red pepper flakes
- 1/2 tsp. fennel seeds
Place lean ground pork in large glass bowl. Pour red wine vinegar over meat, then add all spices. Using your hands, mix together very well until spices are evenly distributed.
Seal in an airtight container and refrigerate for at least 8 hours.
- I recommend using the highest quality pork you can find to increase quality of the finished product. For high quality meats, we recommend certified humane products. Facilities that produce certified humane meats are required to meet higher standards than typical meat producing facilities.
- Uncooked fresh sausage can be stored in the refrigerator 1 to 2 days. Cooked sausage can be stored for 3 to 4 days in the refrigerator (40 ° F / 4.4 °C or less).
Would this recipe work with ground turkey? Yes, however I do not recommend using low-fat turkey. You need some fat content in there. I recommend using ground turkey that is 85% lean/15% fat.
Can I leave out the red pepper flakes? Absolutely! One of the benefits of making homemade sausage is the ability to adjust the spices to your tastes.
Can I freeze the raw sausage? Yes. I recommend tightly wrapping the sausage prior to freezing. For best quality, freeze for no more than 2 months.
Calories: 321kcal | Carbohydrates: 4g | Protein: 20g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 560mg | Potassium: 465mg | Fiber: 1g | Vitamin A: 535IU | Vitamin C: 2.6mg | Calcium: 75mg | Iron: 2.9mg