Ingredients
Equipment
Method
- Place the ground pork in a large mixing bowl and allow it to come closer to room temperature for a few minutes to help the seasonings distribute more evenly.
- Add all seasonings to the meat: salt, paprika, garlic powder, fennel seed, pepper, and crushed red pepper flakes.
- Using clean hands, gently mix everything together for 2-3 minutes, incorporating all spices without overworking the meat. Think of it as folding rather than kneading to prevent tough sausage.
- Cover the seasoned meat mixture and refrigerate for at least 1 hour (preferably overnight) to allow flavors to fully develop and permeate the meat.
- When ready to use, form into patties, crumble for pasta sauce, shape into meatballs, or stuff into casings if desired.
Nutrition
Notes
For best results, don't skimp on the resting time - this allows the flavors to fully develop. The sausage mixture will keep in the refrigerator for up to 2 days before cooking, or can be frozen for up to 3 months.
This recipe is incredibly versatile - try substituting ground turkey for a leaner option (add a tablespoon of olive oil for moisture), or enhance the flavor profile with dried basil and oregano for a more herbaceous taste.
The sausage pairs beautifully with creamy polenta, pasta, roasted peppers and onions, or as the protein in a hearty white bean soup.